1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse
In a deep heavy pan cook bacon in 2 batches over moderate heat until crisp. Transfer to paper towels to drain. Pour out all but 3 tablespoons of bacon drippings and leave remaining in pan to cook onions. Stir occasionally until onions are slightly browned and softened. Transfer onions with a slotted spoon to a bowl.
Add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon into the pan, stirring until sugar is dissolved. Add about half of collards, tossing until they are slightly wilted, then add remaining collards, tossing until combined. Cover the Collards and simmer for about 30 minutes. Stir in onions and simmer. Cover for 30 more minutes, or until collards are very tender.
Serve collards topped with remaining bacon. Serves 8.