Thoroughly wash the greens and devein each leaf (cut out the big middle vein). Then cross-cut the leaf into 1-2 strips.

In a Dutch oven or deep boiling pot, fry up bacon till crisp. Add garlic, onion, and shallot during the last 5 minutes.

Add chicken/vegetable stock, white vinegar, seasonings, and prepped collard greens. Bring to a boil over medium-high heat.

Simmer collard greens for 40-45 minutes. You'll know when they're done when they are easy to eat but still chewy.

Recommendations & Notes: Highly recommend serving with Tabasco or other fermented hot sauce of choice. Add other vegetables, we've done smoked corn, okra, and diced potatoes. This is also a crowd pleaser the day after cold.