Slow Cooked Collard Greens

1 bunch collard greens, thinly sliced

3 slices bacon

2 cups chicken stock

2 tablespoons sliced fresh jalapeno pepper

¼ teaspoon salt

¼ teaspoon ground black pepper

Place collard greens into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.

Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; add bacon and grease to slow cooker along with chicken stock and jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.