Remove the thick ribs from the collard greens.

Wash the collard greens thoroughly.

Chop the collard greens coarsely.

Melt 2 tablespoons of butter in a pot over medium heat.

Add the chopped bacon and diced onion to the pot.

Sauté until the bacon is almost done and the onion is translucent, about 5 minutes.

Add the minced garlic and crushed red pepper flakes and sauté for an additional 2 minutes.

Add water and increase heat to high.

Bring to a boil.

Cover, turn heat to medium and simmer for 30 minutes.

Stir in the chicken stock (or vegetable broth), sugar, and cider vinegar into the pot.

Bring again to a boil.

Stir in the greens, allowing them to wilt a bit to make more room if necessary.

Simmer over medium-low heat, partially covered, about 50 - 60 minutes, or until tender. Add additional stock or water if too much liquid boils away.

Check for seasoning and add pepper and the remaining tablespoon of butter.

Add salt only if necessary (since the bacon and broth are salty).

Ladle greens with broth into bowls and serve with hot sauce and cornbread.