Rinse collard greens under cold water to remove dirt; remove thick stems by folding leaves in half and slicing.

In a large skillet over medium heat, cook diced bacon until crispy. If using olive oil, heat it until shimmering.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Stir in collard greens and coat with bacon fat or oil.

Pour in chicken broth and add red pepper flakes along with salt and pepper; bring to a simmer.

Cover the skillet and cook for 10-15 minutes until greens are tender yet vibrant green. Adjust seasoning if needed.