Heat a large pot or Dutch oven to medium-low heat. Add the chopped bacon and onion, and cook until the bacon has begun to crisp and the onions are soft and translucent about 6-10 minutes. When the bacon is crisp add the garlic and saute for about 30 seconds.

Add the broth, vinegar, brown sugar, and spices, and stir until the sugar is dissolved.

Add in the chopped greens. You may need to add half the greens and stir so they begin to wilt before you can fit the remaining greens in the pan. Cover and cook the greens for 5 minutes.

Remove the lid and stir well. The greens should have wilted significantly. At this point, you can enjoy them immediately, or you can continue to cook them uncovered if you prefer your greens more tender. Simply stir often and serve when they have reached your desired consistency.