In a large skillet, fry the bacon crispy. Remove, dice, and reserve. Keep the grease in the pan.
Add the shallots and garlic to the hot grease and cook, stirring and scraping up the brown bits, for about 2 to 3 minutes until fragrant and translucent.
Meanwhile, cut dandelion greens into rough 1-inch ribbons. Add the greens a handful at a time, adding the next bunch as soon as the first one wilts enough to allow them into the pan. About 20 seconds between each batch.
Add 2 pinches of salt, the cider vinegar, the honey, and the hot sauce. Stir to combine, and cook greens until just wilted but still bright, about 5 minutes.
Season with additional honey, vinegar, or hot sauce to taste if desired, and serve tossed with the diced bacon.