Classic Collards

Cook bacon in a large Dutch oven over medium heat, stirring occasionally, 12 to 15 minutes or until almost crisp. Add onion, and sauté 8 minutes or until onion is tender. Add garlic, and sauté 1 minute. Stir in chicken broth, vinegar and honey. Increase heat to high, and bring to a boil. Add collards in batches. Reduce heat to medium-low; cover and cook 2 hours or to desired tenderness. Season to taste.