In a large pot over medium heat, cook the bacon until crisp. Remove bacon with a slotted spoon and set aside.
In the bacon fat, sauté the onion until translucent. Add the garlic and cook for another minute until fragrant.
Add the collard greens to the pot and stir until they start to wilt.
Pour in the chicken broth, bring to a simmer, then reduce the heat to low. Cover and let simmer for about 45 minutes or until the collard greens are tender.
Stir in the apple cider vinegar and season with salt, pepper, and red pepper flakes if using. Adjust seasoning to taste.
Serve the collard greens with the crispy bacon sprinkled on top.
Notes
Wash collard greens thoroughly to remove any dirt or grit.
• Remove the tough stems before chopping the leaves for quicker cooking and a more pleasant texture.
• Cook bacon until crisp to render out fat, which adds flavor to the greens.
• Add a splash of vinegar or lemon juice at the end of cooking for a touch of acidity that balances the flavors.
• Cook low and slow for the most tender and flavorful greens.