Adjust an oven rack to lower-middle position and heat the oven to 350°F.
Cook bacon in a large Dutch oven over medium-high heat for about 2 minutes until the fat starts to render.
Stir in onions and a pinch of salt. Cook until the onions are softened, about 5-7 minutes. Add garlic and stir for 30 seconds.
Add bone broth and bring to a simmer. Add the greens, a handful at a time, until wilted.
Cover and place the pot in the oven. Cook for 45 minutes or until the greens are tender. Remove from oven. Season with more salt and black pepper. Serve with hot sauce.
The leftover cooking liquid can be used to cook another batch of collard greens. Or dip your cornbread or biscuit in the flavorful cooking liquid.
If you don’t have a dutch oven, use a heavy-duty roasting pan that is stovetop safe and follow the instructions. When ready to bake, cover with aluminum foil.
This recipe can also be made on the stovetop using a large stock pot. Follow the instructions from step 1 to step 4. Cover and cook over medium heat for 45 minutes to an hour or until the collard greens reach your desired tenderness.