Mrs. Brown's Pan-Fried Collard Greens

• 6 thick bacon slices, chopped into large pieces
• 1 large onion, diced 
• 3 cloves garlic, minced 
• 2 pounds collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped
• 1 tablespoon honey 
• A few dashes of hot sauce 
• Kosher salt and freshly cracked black pepper 

INSTRUCTIONS:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.