-In a small saucepan, bring 1½ cups salted water to a boil.

-Add 1 cup long grain rice and return to a boil.

-Cover, reduce to a simmer, and cook until rice is tender, about 15-25 minutes.

-Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

- Meanwhile, chop up 4 slices of thick cut bacon.

-In a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 5-7 minutes.

-With a slotted spoon, transfer the bacon to paper towels to drain.

-Chop up 1 clove of garlic and 1 onion.

-Add to skillet with the bacon; season with salt and pepper.

-Cook, stirring occasionally, until onion is soft, 5 minutes.

-Add 1, 28 ounce can of diced organic tomatoes.

-Remove the stems from 1 bunch of collard and chop them into thin strips and add to the pan.

-Season with salt and pepper, cover and cook until collards are tender, about 10 minutes.

-Transfer to a medium bowl. Wipe skillet clean.

-Peel and devein 1 pound of large shrimp.

-In skillet, heat 1 TBS extra virgin olive oil over medium-high and add shrimp.

-Season with salt and pepper and cook, undisturbed, 2 minutes.

-Add collard mixture and cook until shrimp are opaque throughout, 2 minutes.

-To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.