Bacon Collard Greens

I recently tried cooking collard greens for the very first time. I knew I would probably like them, but I can't even begin to tell you how much I LOVED them!! I've literally made them 3 time since then! I tried them a few different ways, and I think this one was the best. Chris and Claire also loved them. And once again, I believe the word "slammin'" was used. hee hee!
 Serve them up with some corn bread and pork chops or fried chicken. Also goes great with any kind of BBQ or mashed sweet potatoes. Yum! Suddenly I feel like I'm in the South. Maybe I'll make this if Miss Paula ever comes over for dinner....

2 pounds collard greens
4 thick-sliced bacon strips, chopped
1 cup chopped sweet onion
5 cups reduced-sodium chicken broth
1 cup sun-dried tomatoes (not packed in oil), chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or so. Remove lid and let it simmer until most of the liquid has evaporated and greens are very tender.

Tips:
I know everyone always says that you must remove the stems from the greens before you cook them, but I say that's just a bunch of hooey. The stems are delicious! And frankly, why would you throw away perfectly good food?Just cut off the woody ends, and they'll be fine.
You can make this dish without the sun dried tomatoes, but I tried it, and it's just SO much better with them.
Add as much bacon as you like and as much crushed red pepper flakes as you dare. I'm not really one for spicy food, but I do love the little bit of zing that the pepper flakes bring to it.