Prepare collard greens

Rinse greens in cold water and shake off excess water. Lay the greens face down on cutting board. Carefully cut out center rib from each green. Discard stems.

Stack 4-5 greens in a pile, roll over into a log and carefully slice until all greens are cut. Set aside.

Make Bacon and Sauté Onions

In a large pan, cook bacon over medium heat until it starts turning crispy, about 7 minutes. With a fork, remove bacon and place it on a paper towel, patting to remove any excess fat drippings.

In a large pot add 5 Tablespoons of bacon grease and diced onion. Cook over medium heat until onions soften.

Wilt greens

Add chopped greens and stir to combine until completely covered in bacon grease. The greens will begin to wilt. Actually, these two bunches of greens will cook down to 16 ounces.

Simmer

Add chicken stock and stir to combine. Cover pot with lid and continue cooking over medium heat for 5 minutes.

Crumble bacon and add to collard greens along with salt and pepper and stir to combine. Cover and simmer for 40 minutes stirring occasionally.

Collard greens are done when greens are soft.