Cool bacon in large pot set over medium heat. Once fat renders but before bacon becomes crispy add onions and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and ham to pot and continue cooking, 1 minute.

Add chicken broth and bring to boil, scraping brown bits from bottom of pot. Add collard greens and salt to pot and cook uncovered, stirring occasionally, until greens are tender and most of liquid has evaporated. About 25-30 minutes.