Fill a sink or dishpan with barely warm water. Submerge the collard greens, moving them around and scrubbing gently between your hands to remove any grit. Drain the water and rinse the greens under running water. Repeat the process until no sand or grit remains. Remove the leaves from the thick center stalks and chop or tear the leaves into large pieces, about 2 to 3 inches in size.

Fry the bacon in a skillet over medium heat until it is crisp. Remove the bacon from the pan and crumble it once cooled, reserving 2 tablespoons of the bacon drippings for the collard greens. Store the crumbled bacon in a sealed container or zip-top bag and refrigerate until ready to serve. I like to make a little extra bacon for snacking while the greens cook—it makes the kitchen smell amazing!

Spray the inside of the slow cooker with nonstick cooking spray (or brush with a little oil if you prefer). Add the prepared collard greens, chopped onion, and minced garlic to the slow cooker.

In a large mixing bowl, combine the chicken broth, crushed red pepper flakes, reserved bacon fat from Step 2, and apple cider vinegar. Whisk well until thoroughly mixed, then pour the mixture evenly over the greens, onions, and garlic in the slow cooker.

Cover and cook the collard greens mixture in the slow cooker on low for 10 hours, or until the greens are very tender. Once done, season with salt and black pepper to taste, stirring well to evenly distribute the seasoning. For an extra kick, I sometimes add a pinch more crushed red pepper at this stage.

When ready to serve, warm the crumbled bacon from Step 2 in the microwave for a few seconds. Spoon the hot collard greens onto plates or into bowls, then sprinkle the warmed bacon over the top for a smoky, crispy finish. Enjoy!