Combine the chicken stock and chorizo in a soup pot on the stove.

Simmer the chicken stock for two hours on medium-high heat to reduce the quantity of chicken stock by 50% and infuse the liquid with the chorizo flavor.

While the chicken stock and chorizo are simmering, prepare your collard green leaves by washing each leaf individually under cold water.

*Note that collard greens can be really sandy, and often contain a few small bugs or tiny snails. It is worth spending the extra time to wash them well.

Remove the thick center stems from each leaf, and cut the remaining softer leaf sections into 2-inch squares.

Set the washed and cut greens aside in a large bowl.

*You can slice the collard green stems very finely, or discard them. If you cook with the center stems, note that they require more cooking time than the softer sections of the leaves.

After two hours of cooking, turn the heat to very low on your chicken and chorizo stock.

In a Dutch oven or large sauté pan with high sides, add the sunflower seed oil, bacon, and diced onion.

Cook the bacon and onions over medium heat for ten minutes, stirring frequently.

Add the washed collard greens.

After you have added all of the collard greens, add a few ladles at a time of the chicken and chorizo stock.

Simmer the collard greens on low heat for roughly 2-3 hours, adding more of the chorizo and cooking stock as needed.

After the greens are tender, season with freshly-ground black pepper, and stir in one Tablespoon of apple cider vinegar.

Allow the mixture to cook for another ten minutes.

Taste, and season with Kosher salt if necessary.

Serve hot.