1bunch of fresh collard greenschopped into 2-inch pieces
1/2tspcrushed red pepper flakes
salt and pepper to taste
In a deep pan with a lid, over MEDIUM heat, cook the bacon until crispy. Once finished, remove bacon from pan and crumble into smaller pieces. Return the bacon to the pan along with onions; cook until onions are softened, about 5 minutes. Add garlic to the pan and cook an additional 2 minutes.
Mix the chopped collard greens into the pan and fry until the greens start to wilt.
Pour chicken stock into the pan along with the crushed red pepper flakes; reduce heat to LOW, cover, and simmer for 45 minutes or until the greens are tender.