Put 2 Tbsp Olive oil in a large stock pot(6 qts or larger) over high heat.
2
Add turkey bacon and simmer 2 minutes before adding onions,celery, and carrots. Reduce heat while washing and preparing collards.
3
Wash collards with cold water, inspecting and removing any parts including butt ends of stalks.
4
Stack and roll collard leaves into bundles and cut stems into 3 to 4 inch pieces and leaves into 3 inch rolls. Place stems into pot first and arrange rolls of leaves cut side down to allow steam to rise between layers of leaves.
5
Pour chicken stock over leaf rolls and bring to a boil then reduce heat to simmer for hour.
6
Stir and continue to simmer for half hour more or until tender.
