Braised Collard Greens:

Remove stem from collard leaves.  Tear up leaves and wash.  Saute 2 smashed garlic clove and 1 chopped onion.  Add one smoked ham hock (or smoked turkey leg).  Then add chicken stock or water to cover.  Bring to a boil.  Add collard greens, splash of rice/white/cider vinegar, salt/pepper, and chili flakes/tabasco (optional) and cover.  Reduce to a simmer.  Braise for at least 2 hours+ until the collards are very soft and the broth is rich in flavor.  Adjust seasonings.