1 tsp olive oil
2 slices bacon, cut crosswise into 1/2 in (13 mm) pieces
1 medium sweet onion, halved and thinly sliced
3 garlic cloves, minced
1/4 tsp red pepper flakes
4 oz (115 g) ham steak, cut into½ in (13 mm) dice (about 1 cup)
3 cups (710 ml) low sodium chicken broth
2 lb (910 g) collard greens, stems and ribs removed, leaves cut into 1/2 in (13 mm) ribbons
2 tsp apple cider vinegar
Salt and cracked black pepper
Hot sauce, preferably Crystal, for serving
In a Dutch oven or large pot over medium heat, warm the oil. Add the bacon and cook until just starting to crisp, 3 to 4 minutes.
Add the onion and cook, stirring occasionally, until golden brown and starting to soften, about 6 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the ham steak.
Add the broth and collard greens, increase the heat to medium-high, and bring to a boil. Lower the heat to medium-low and cook, uncovered, until the greens are very tender, about 30 minutes, stirring occasionally.
Stir in the vinegar and season with salt and black pepper. Serve immediately, seasoning individual servings with hot sauce.