In a large stockpot over low heat, cook the thick-cut bacon strips for 5-7 minutes until some of the fat is rendered out. Add the diced sweet onion and minced garlic cloves to the bacon and sauté in the bacon fat for 5-6 minutes, stirring occasionally until the onions are soft and fragrant.

Pour in the chicken broth and water to deglaze the pot, scraping up any browned bits from the bottom. Add the black pepper and a pinch of red pepper flakes, then place the smoked turkey necks in the pot. Stir everything together.

Bring the mixture to a simmer and let it cook gently for about 20 minutes. This helps develop a rich, savory base for your greens.

Stir in one bag of pre-chopped collard greens and 1/4 cup of the sugar. Cover the pot and simmer for 15-20 minutes, allowing the greens to start cooking down. I find covering the pot at this stage really helps soften the greens quickly.

After the greens have wilted, add the second bag of pre-chopped collard greens along with the remaining 1/4 cup of sugar. Stir to combine everything evenly.

Let the greens simmer uncovered for 2 1/2 to 3 hours, stirring every 30-45 minutes. This slow cook ensures the collard greens become meltingly tender and flavorful. I like to check the seasoning near the end—no need to add salt since the bacon and turkey necks provide plenty.

Serve the collard greens hot, making sure to include some of the bacon and smoked turkey necks for extra flavor. Enjoy these savory greens as a hearty side dish.