First, heat a large pot over medium heat while you dice up your onion, bacon, and garlic.
When your pot is hot, add 1 tbsp of olive oil.
When your olive oil is hot, add your diced bacon. Once the bacon is a little crispy on the edges but not totally cooked, add your diced onions.
Saute your onion and bacon until the onion is translucent, then add your garlic and saute until the garlic is fragrant - about 2 minutes.
Next, add your collard greens and stir until they are no longer frozen. If you are using fresh greens, saute until they are soft but not fully cooked.
Now, add your stock and mix well to combine.
Then add all of your spices (including the coconut sugar) and your apple cider vinegar.
Bring everything to a boil, and once your broth is boiling, reduce the heat to a simmer over low heat. Simmer covered for 45 minutes, stirring occasionally as needed.
After 45 minutes, uncover and serve. The greens will no longer be bright green and they will be really soft. There will still be broth and it will be delicious.
Finish your greens with a little pepper vinegar and salt and pepper.