The greens
Two bunches of collards, washed three times to get the grit out. Strip the stems with a folding motion if they're thick.
The pot
Render 4 strips of bacon or a smoked turkey leg in a heavy pot. Add a chopped onion and 4 cloves of garlic; cook until soft. Add 6 cups of chicken stock and the collards in batches as they wilt.
The seasoning
1 tablespoon sugar, 1 tablespoon apple cider vinegar, 1 teaspoon red pepper flakes, salt to taste. Simmer 90 minutes uncovered.
Serve
With cornbread. The pot liquor is the secret — save it for dipping.