2 pounds collard greens (4 bunches);  wash, remove stems; cut away vein of leaf

Chop 1/2# pepper smoked bacon sliced (I omit)

1 onion sliced

5-6 cloves garlic minced

2 cups chicken stock (I use veggie stock)

2-3 TBL balsamic  vinegar (to taste)

2-3 TBL sugar

black pepper  (optional)

In a large pot: cook bacon until browned, add onion til  transparent, add garlic, stir in greens to wilt add stock, vinegar, sugar, pepper, simmer for several hours or until tender.  May be transferred to crockpot to finish.