Heat a large stock pot to medium-high heat and spray with non-stick spray.

Add the Upton’s bacon to the pot and sauté for about 4 minutes until it starts to crisp.

Add a little bit of veggie broth and toss in the onion and garlic and continue to sauté for about 7 minutes, until onions are transluscent.

Add the remaining broth, liquid smoke, vinegar and chili flakes.

Stir before adding all of the chopped collards, stirring as you add them to incorporate all ingredients.

Bring the pot to a boil, and then reduce heat to low-medium and simmer for about an hour, or until you reach the desired tenderness.