Crisp-Sweet Collards

The traditional way to cook collard greens is to fry up some bacon as a base, then stew the bejesus out of them. This makes them soft, for sure, but also gray-green and bland, despite the heroic effort on the part of the bacon. I like my collards to talk back with some attitude still left in the leaves and some crispy brown bits on the edges. And between you and me, I think tart cranberries and crunchy pecans trump the bacon.