Turn the oven on 375 degrees F. Cover a baking sheet with parchment paper and lay the bacon on the baking sheet. Bake the bacon for about 20 minutes or until done/lightly crispy.

Once bacon is done, put a deep skillet on the stove on medium heat. Pour 3/4s of the bacon fat that is on the sheet pan into the skillet. Chop up the bacon.

When the bacon fat on the skillet is heated enough, put in the chopped onions and chopped bacon and sauteé until onions are translucent.

Put the chopped collards in the skillet and continuously mix it to make sure all the collards are covered in bacon fat. Continue cooking for 3-5 minutes.

Add in the bone broth, salt + pepper (I did this to taste), and the apple cider vinegar to the skillet and mix well. Put lid on and let simmer and cook down for 25 minutes. Occasionally, lift the lid and stir collards.

Enjoy!