Directions:

In a large Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until just crisp, 10 to 15 minutes.

Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the onions to the Dutch oven and cook until translucent, about 5 to 8 minutes.

Add the garlic to the Dutch oven and cook another 3 to 5 minutes.

Meanwhile, rinse the collard greens and be sure to remove the stems that run down the middle of the leaves.

Prepare the greens by stacking the leaves, rolling them up and chop into 1/2- inch thick ribbons.

Add the greens to the Dutch oven and saute for 3 to 5 minutes, or until wilted, stirring constantly.

Season with kosher salt and freshly ground black pepper.

Add the chicken broth, vinegar, brown sugar, and white wine to the greens, stirring until combined.

Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.

Add the cooked bacon to the greens and simmer an additional 15 minutes.