Thoroughly Clean the Greens: Fill a large sink or basin with cool water. Submerge the collard greens and swish them vigorously to remove any dirt or grit. Let them soak for 10 minutes, then rinse completely under running water. Repeat the soaking and rinsing process at least three times until the water runs clear and no grit is detected.

Destem and Chop: Lay the leaves flat and stack them. Using a sharp knife, cut out and discard the thick, fibrous center stems of the leaves. Roll the stemmed leaves tightly like a cigar, then slice them into 1-inch wide ribbons (this technique is called chiffonade). Set the chopped greens aside.

Render the Bacon: Place a very large Dutch oven or stockpot over medium heat. Add the sliced bacon and cook, stirring occasionally, until the bacon is crispy and the fat has fully rendered (about 8 to 10 minutes). Remove the crispy bacon pieces with a slotted spoon and set them aside, leaving the bacon grease (drippings) in the pot.

Sauté the Aromatics: Reduce the heat to medium-low. Add the chopped yellow onion to the hot bacon grease and sauté until the onion is soft and translucent, typically 5 to 7 minutes. Add the minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant.

Create the Broth Base: Pour in the 6 to 8 cups of chicken broth. Stir in the apple cider vinegar, sugar, smoked paprika, and 1 teaspoon of black pepper. Bring the liquid to a gentle simmer. This flavorful liquid is known as 'pot liquor.'

Add the Greens: Add the chopped collard greens to the simmering pot liquor. You may need to add the greens in batches, waiting for the first batch to wilt down before adding more. Once all the greens are in the pot, ensure they are fully submerged under the liquid. If necessary, add a little more water or broth.

Season and Simmer: Cover the pot partially (allowing some steam to escape) and reduce the heat to low. The greens must cook low and slow to become tender. Simmer for a minimum of 2 hours, or ideally 3 to 4 hours, until the greens are incredibly tender and melt-in-your-mouth soft. Stir them occasionally to prevent sticking.

Final Seasoning and Garnish: After 2 hours of cooking, taste the greens and the pot liquor. Adjust the seasoning by adding more salt or pepper as needed. Stir in the reserved crispy bacon pieces. Serve the collard greens hot, ensuring each bowl gets a generous helping of the flavorful pot liquor. Many Southern cooks enjoy a dash of extra apple cider vinegar or hot sauce at the table.