1. In a medium saucepan set over medium heat, add the bacon and cook until the fat renders and the bacon is browned, about 10 minutes. Add the chicken broth and bring to a simmer. Cook until reduced by half, about 30 minutes. Remove the bacon and discard; set the stock aside.

2. Fill a large bowl with ice and cold water and set aside. Fill a large pot with water, add the salt and bring to a boil over high heat. Add the collard greens and blanch for 3 minutes. Use a slotted spoon to remove the greens and transfer to the ice-water bath. Once they’re cool, drain the greens, place in a kitchen towel and wring out as much liquid as possible.

3. In a large skillet set over medium-high heat, add the reserved stock. Add the shallot and simmer for 2 minutes. Stir in the collards and cook until they are just heated through, about 2 minutes. Add the white pepper and pepper vinegar and toss to coat. Use a slotted spoon to transfer to a bowl and serve.