Cook the bacon on medium heat until it begins to crisp up. Once it does, remove it from the skillet and chop into bite-sized pieces.
Add olive oil and onion, fry it for 5-7 minutes, stirring frequently until softened. Afterwards add the garlic and cook an additional 30 seconds before adding in the collard greens.
After you stir the greens together with the onions and garlic, add in the chicken broth or soup base, brown sugar, salt, pepper and stir well, reduce heat to low and simmer for 90 minutes until the collard greens are tender. Ya'll they're so good. You'll end up eating the whole pan like I do.
