Adjust an oven rack to lower-middle position and heat the oven to 350 degrees F (180 degrees C).
Cook Bacon (4 slice) in a large Dutch oven over medium-high heat for about 2 minutes until the fat starts to render.
Stir in Sweet Onion (1) and a pinch of Kosher Salt (to taste). Cook until the onions are softened, about 5-7 minutes. Add Garlic (3 clove) and stir for 30 seconds.
Add Chicken Bone Broth (6 cup) and bring to a simmer. Add the Collard Greens (2 bunch), a handful at a time, until wilted.
Cover and place the pot in the oven. Cook for 45 minutes or until the greens are tender.
Remove from oven. Season with more salt and Freshly Ground Black Pepper (to taste). Serve with hot sauce.