Superb Southern-cooked Collard Greens

• 1 bag prepared greens or bunch of greens
• 1/2 cup (125 ml) salad vinegar
• 1/2 cup (125 ml) olive oil
• 1/2 c butter
• 2 tbsp (30 ml) minced garlic, or to taste
• 3 cups (700 ml) chicken/beef stock or more to cover greens
• 1 small slab fat back, optional

1. Meld vinegar, olive oil, butter and garlic over medium heat
2. in stock pot.
3. Add greens, a little at the time, until wilted.
4. Add stock to cover greens.
5. Add fat back if desired.
6. Bring to the boil and simmer till done, approximately 1 hour plus.

salad vinegar, olive oil, butter, garlic, chicken, back

Taken from online-cookbook.com/goto/cook/rpage/001BF9 (may not work)