Collard Greens with Bacon, lots of bacon, are a tasty summertime Southern side that pairs well with barbecued meats, baked beans, potato salad, and coleslaw.
Cook bacon: In a Dutch oven or large heavy-bottomed pot, cook the bacon pieces over medium-high heat until all fat is rendered. As the bacon starts to cook and the fat starts to render and bubble, you may need to reduce the heat to prevent it from burning. Once the bacon is fully cooked and crispy, transfer the cooked bacon pieces to a paper towel-lined plate. Remove almost all of the fat from the pan, but leave about a tablespoon in the pan to cook the onions.
Cook onions: Sauté the onions in the remaining tablespoon of bacon grease over medium-high heat until they are tender and slightly brown, about 5 minutes.
Add garlic: Add the garlic to the onions, then sauté another couple of minutes.
Add collard greens: Add the prepared greens and sauté just until they start to wilt.
Simmer: Pour in chicken broth and add red pepper flakes, brown sugar, and apple cider vinegar. Turn heat to low, cover, and simmer for 45 minutes. About five minutes before they finish cooking, stir in most of the cooked bacon, reserving some to sprinkle on top when serving.