You fry the bacon in the pot first until it renders, then fry the onions for a couple minutes (with bacon and rendered fat still in pan), then garlic for a minute and then add the chicken stock. I use 3 qts to one large bundle of greens. Let that cook for 45 minutes at a simmer. Then add the greens. I strip the spines from mine and then lay 7 or 8 out flat on top of each other, roll them and them slice the roll into 1 inch section, kinda like sushi. Then get the pot back to a simmer just below medium heat and cook for about 50 minutes. When it gets to that time, you just have to check them. They should be a bit al dente still, but no bitter. When I take them off the heat is when I add the butter. Let it melt and stir it in then cover.