Step 1

In a large Dutch oven or stockpot over medium heat brown the bacon.  When the bacon is about halfway browned add the chopped onion.  Cook until the bacon is browned and the onion is soft. Add the garlic and cook for 1 minute; stirring constantly.

Step 2

Add the collard greens and cook until wilted and slightly softened. Add the chicken broth, sugar, cajun seasoning, paprika and crushed red pepper.  Cover and simmer 45-60 minutes letting the liquid cook down and the greens really soften.  Then drain most of the liquid or use a slotted spoon to remove. Salt and pepper to taste. For best results serve promptly.