Okay, this recipe is from allrecipes.com. I thought it would be a good idea to find a healthier alternative to typical southern-prepared collards, since they really are good for you. It's a pretty good recipe, but next time I will add more red pepper and give it a little more zing, like they suggest. If you are used to the usual fatback-laden, way-cooked collard, be prepared for a different experience!
1 tablespoon olive oil (I used extra virgin)
3 slices bacon
1 large onion, chopped ( I used yellow)
2 cloves minced garlic
1 teaspoon salt (I used Kosher)
1 teaspoon pepper
3 cups chicken broth
1 pinch of red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces (as you can see below, I opted for the bagged fresh collards. These definitely need to be cut smaller and I would also remove any large ribs.)
1. Heat oil in a large pot over medium-high heat (I used a dutch oven). Add bacon and cook until crisp. Remove bacon from pot, crumble it and return to the pot. Add onion, and cook until tender, approx. 5 minutes. Add garlic and cook until just fragrant.
Source: Ken Adams, allrecipes.com