First clean the collard greens beforehand.

Tip: *I clean my greens in a water solution with white vinegar & salt. Let them soak for at least 1 hour, then rinse with just plain cold water at least 3x or until the water is clear.

On medium high heat in a skillet cook the bacon, then set aside for later.

On medium high heat in a large pot add the olive oil.

Once the oil becomes hot, add the diced onion, and sauté the onions for 3 to 5 minutes.

Add the fresh garlic & sauté for 1 to 2 minutes or until the garlic becomes fragrant.

Next, add the Swanson chicken broth, dry seasonings, and crumbled cooked bacon to the pot.

Stir everything together

Let the liquid come to a boil.

Once the liquid comes to a boil, add the cleaned collard greens to the pot. (Push them down into the broth)

When greens begin to wilt down, cover the pot with a lid.

Allow the collard greens to simmer for up to 2 to 3 hours or until your desired texture is reached.

Stir the greens occasionally throughout the cooking time.

If you need to add more liquid (broth or water), please do so.

In the last 30 minutes of cooking time, do a taste test. If you need to add more seasoning, do so currently.

Once the greens are tender to your liking, they are ready to serve.

Serve the greens with hot buttered corn bread and a few dashes of hot sauce. Enjoy!