Cook bacon in a 9-quart stockpot 10 to 12 minutes or until semicrisp. Add onions, and sauté 5 minutes; add garlic, and sauté 1 minute.
Stir in broth, greens, and remaining ingredients. Cook, uncovered, over medium heat 2 hours or until greens are tender. Garnish, if desired.
Note: Esau occasionally adds beer or dark ale to the recipe near the end of cooking and simmers until the extra liquid is reduced.