1 large bunch of collard greens about 3 pounds
1 pound bacon chopped (smoked bacon is ideal)
1 large white onion chopped
2 jalapeno peppers chopped – optional (use milder peppers for less heat)
1 pound smoked ham chopped
4 cloves garlic minced (or more to taste)
12 cups chicken stock 3 quarts
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey or use sugar
1 teaspoon red pepper flakes
Salt and pepper to taste I use 1 tsp each
Hot sauce to taste a few dashes will do – use your favorite hot sauce

Instructions
Thoroughly rinse and wash the collard greens to remove any grit. Trim the collard greens into ribbons and set aside.
Heat a large pot to medium heat and add the bacon. Cook for 10 minutes, or until they begin to crisp up.
Add the onion and peppers. Cook for 5 minutes, stirring here and there, until softened.
Add the ham and garlic. Cook for 1 minute.
Stir in the chicken stock, vinegar, Worcestershire sauce, honey, chili flakes, salt and pepper, hot sauce, and reserved collard greens.
Cover and simmer for 2-3 hours, or until done to your desired tenderness.
Serve.

Notes
I usually simmer my collard greens for the whole 3 hours, but they are nice and tender with a bit of bite after 2 hours. Just cook to your preference.
Peppers are not traditionally used in most recipes, but I love them and add lots of them in for my own tastes.
Nutrition Information
Calories: 333kcal Carbohydrates: 18g Protein: 21g Fat: 20g Saturated Fat: 6g Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 50mg Sodium: 1089mg Potassium: 716mg Fiber: 5g Sugar: 6g Vitamin A: 5789IU Vitamin C: 44mg Calcium: 283mg Iron: 2mg