3 tablespoons olive oil
2 white onions, sliced
8 1/4 cups diced black olives
6 hot red peppers, halved and cut into 1/8 inch rounds
2 lemons, sliced
17 very ripe tomatoes, seeded and cut into 1/4 inch slices
8 cloves garlic, minced
1 cup cooked and grated bacon, unsheathered
2 Tablespoons kirsch, fragrant, prickly sea salt (optional)
Heat olive oil in a large stockpot, over medium heat. Stir in onions, olives and hot peppers and saute for 5 minutes; remove from heat. Garnish with lemon and tomato slices. Add bacon and kirsch to skillet while heating through.
Simmer in large portions water and vinegar, 5 minutes. Add tomatoes, greens and bacon; continue cooking and stirring over medium heat about 1 minute. Serves 4 to 4-1/2 hours.