1 bunch collard greens; approximately 1 pound, well-washed and ripped or chopped
1 cup white onion; minced
1 tbsp garlic; minced
4 ounces bacon; chopped (raw) or Country Ham if available
1 quart chicken stock
1 tbsp apple cider vinegar
1 tbsp crushed red pepper
1 tbsp local honey
Place the bacon or ham in a large Dutch oven or pot over medium heat for 5 minutes, allowing the bacon to render.
Add the onion and garlic, and sauté for 3 minutes or until the onions are translucent.
Add the collard greens in batches, stirring frequently and adding more greens as they wilt down and allow more space.
Pour in the chicken stock, reduce heat to low, cover the pot with a lid and allow to simmer for 20 minutes.
Season the greens with the vinegar, honey, and crushed red pepper.