Wash and chop collard greens. Gently pull the leaves from the stem and place them in a sink of water with a splash of vinegar (optional). Swish the leaves around and soak for 10 minutes; drain the water, and repeat until all sand is washed off. Shake off excess water, let dry, and tear or chop into large pieces.

Heat oil in a large pot, cook bacon strips until crisp and set aside. Once cooled, chop into pieces.

Add a tablespoon of butter to the pot with oil and bacon grease. Cook diced onions until softened, then add garlic until fragrant.

After drying, add the collard greens to the pot in batches and push them down as they cook. Once the greens start to soften, move them to the top and repeat the process with the remaining batches. Keep sautéing until all the greens are coated, slightly darkened, and wilted.

Continue to sautee the greens for a few minutes until all is coated with grease, slightly darkened, and wilted.

Pour the broth into the pot, add the chopped bacon and seasonings. Bring to a simmer and cook for about 1 1/2-2 hours, depending on your desired doneness.