1 1/2 lbs. Collard greens 2 cups chicken broth salt and pepper to taste 1 1/2 cups water 1 Tablespoon minced garlic 1/2 teaspoon hot sauce 1/2 teaspoon vinegar 2 cups cooked chopped ham
Prepping the collards: Wash and pat dry the collards, slice the leaves off the stem and give them a rough a chop. In a large stock pot over medium heat sauté garlic for 5 minutes. Add the ham, salt and pepper continue to cook. Pour in broth, water, vinegar, hot sauce; bring the mixture to a boil and then add the collard. and stir. Lower the heat and let it simmer for an hour, stir occasionally, allowing the collards to cook down. This is one of those dishes that taste just as good the next day.