Slice the bacon into 1-inch pieces. Place into a large deep pot, and cook, rendering the fat. Cook until crisp. Remove with a slotted spoon and set aside. Reserve the drippings in the pot.
Clean and rinse the collards well removing any grit or dirt. Fold the collard leaves over and tear or use a sharp knife to cut and remove the tough stems. Stack and slice into approximately 1-inch ribbons.
Add the collard greens to the drippings in the pot, along with the diced onion, Creole seasoning, garlic salt, sugar, pepper and red pepper flakes. Add chicken stock PLUS enough water to cover the greens.
Bring to a boil, then lower the heat, cover and simmer for 1- 1½ hours, or until tender. Taste and adjust the seasonings, if needed.
To serve, sprinkle the cooked bacon on top with cornbread and hot sauce on the side.