Directions

1. Trim thick stems from collard greens. Stack several leaves, roll up tightly and slice into 1-inch strips; set aside.
2. In a very large skillet, cook bacon over medium-low heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3-4 tablespoons drippings.
3. Add onion, garlic and red pepper flakes to pan, cook until onions are tender, 3-4 minutes. Gradually add prepared collard greens to the skillet, adding more once previous has wilted. Once all greens are wilted, add chicken broth, vinegar, salt and pepper. Cook, uncovered, until the greens are very wilted and tender, and the liquid is absorbed. Top with reserved cooked bacon.