Heat a large skillet over medium heat.
Cook the bacon pieces in the skillet until it just begins to brown around the edges, stirring occasionally - it will should still look a bit raw.
Add the onions and cook until they have softened and are just starting to brown, about 3-4 minutes, stirring often.
Add the garlic, sugar, hot sauce, and sea salt & freshly cracked pepper, to taste. Cook, stirring constantly for 1 minute.
Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the skillet.
Add the chopped collard greens and the chicken broth then bring to a simmer. Reduce the temp to medium-low.
Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness, about 15-20 minutes.
Season to taste with additional vinegar, hot sauce, sea salt, and freshly cracked pepper, to taste. Serve drizzled with the pan juices. Enjoy.