In a large pot, render 3-4 slices of bacon over medium-high heat; when cooked, remove and rough chop for later. Save the bacon drippings.
Remove all of the stems from the greens first, then chop and reserve.
Stack a good-sized bunch of the cleaned, de-stemmed greens together like a deck of cards.
Roll up in a cigar shape and slice into rounds. You can cut these rounds once again if you prefer small strands of cooked greens later.
Dice one whole white or yellow onion.
Finely mince two large cloves of garlic with skins removed.
To the large pot with bacon drippings, add the onion, garlic, and reserved collard stems. Cook until the onions and stems are soft.
Add the chopped greens, apple cider vinegar, sugar, marjoram, red chili flake, and chicken stock to the pot.
Bring the stock to a boil, cover, reduce heat and simmer for about 1½ to 2 hours, or until desired tenderness.
Just before serving, return reserved chopped bacon and ham and heat through.