Collard Greens

Rinse 1-2 pounds of collards and soak in salt water for 15-20 minutes
I took one chicken thigh and some leftover pork and boiled for one hour, reserving boil water.
Collards removed from soak water, sliced and tougher stem area discarded.
1 cup finely chopped onion, cooked for 5 minutes in 3 TBSP of butter and 2-3 TBSP cooking oil. Toward the last minute add a couple tsp of minced garlic.
Add 1/2 your greens and cook til glossy, around 3-4 minutes, then add the remainder of greens stirring and cooking for another 3 minutes.
Now add
6 cups of reserved cooking broth
2 TBSP chicken bouillon
2 TBSP sugar
1/4 cup apple cider vinegar
1 TBSP Arnold's Prairie Dust
Couple dashes of your favorite hot sauce
Diced meat from earlier cook
Cook on medium in covered pot for 1 hour, stirring occasionally.