Place the bacon ends in a pot, and place the pot over medium heat.
Brown the bacon then add in the diced onions, and cook until the onions start to sweat.
Add in the minced garlic,then cook for 1 minutes.
Pour in the chicken broth, and turn the heat up to high and let boil for 20 minutes.
Pour in the 2 cups of water, and turn the heat down to medium.
Start adding in the collard greens into the pot.
Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper.
Add in the sliced jalapeno, and the vinegar and stir the ingredients.
Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat. Be sure to peak in and stir periodically.