Remove the leaves from the stalks, discard the stalks. Rinse the greens in cold water. Fold the leaves and cut into 1/2 inch ribbons.
Add the collard greens (in batches at a time) to a 6-quart (6 L) pot of salted boiling water and cook until wilted and bright green for about three to five minutes. Drain and press out excess water in a sieve with a wooden spoon, set aside.
Add the bacon to a large skillet over medium heat and cook to render the fat. Remove and chop bacon, set aside.
Add the shallots to the bacon fat and cook until translucent for three minutes, add the garlic and cook for one minute. Stir in the greens and season with the salt and pepper.
Add chicken broth, lemon, cover with a lid and lower heat to simmer and cook for approximately 25-30 minutes or until tender, add the bacon and stir. Adjust seasoning and serve at once.
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