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Sautéed Collard Greens with Slab Bacon

['1/2 pound slab bacon, cut into 1/2-inch cubes', '1 medium onion, finely chopped', '3 garlic cloves, finely chopped', '2 pounds collard greens (about 3 bunches), thick stems trimmed, leaves cut crosswise into wide ribbons', '1/2 cup red wine vinegar', '1 tablespoon sugar', 'Kosher salt']

Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5–7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.
Collard greens can be cooked 2 days ahead; cover and chill. Warm in a covered large wide pot with 1–2 Tbsp. water over medium heat, about 8–10 minutes, just before serving.

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