Heat a dutch oven or large heavy bottomed pot over med/high heat.

Add the bacon to the pan and cooked, flipping once, until golden brown, about 10 mins.

Remove to a paper towel-lined plate to drain.

Leave the bacon drippings in the pot and add the onion.

Saute until softened and golden, about 10 mins. Stir in the garlic and cook 2 mins more.

Stir in the brown sugar, then deglaze with the vinegar.

Mix in the stock and bring to a boil.

Reduce to a very low simmer and stir in the greens and seasonings.

Cover and simmer until very tender, about 40 -45 mins.

Remove the lid and cook until the liquid is reduced by half, about 15 mins.

Crumble the bacon (reserve 2 Tbsp for topping) and toss into the greens.

Serve with the reserved crumbled bacon on top.