• canola oil to coat stockpot
• ½ cup salt pork, ham hock, fatback or bacon, cubed
• 1 small white (or ½ medium) Spanish onion, thinly sliced
• 2-3 garlic cloves, sliced
• 3 bunches fresh collard greens, chopped
• 2 cups chicken stock (or enough to cover greens in stockpot)
• 1 cup apple cider vinegar
• 1 tbsp ground ginger
• 1 tbsp curry
• 2 tbsp sugar
• salt & black pepper to taste

1. Coat the bottom of a stockpot with canola oil
2. Add salt pork, ham hock or bacon and brown over medium heat, about 10 minutes, stirring occasionally
3. Add onions and garlic and cook about 5 minutes
4. Increase heat to medium-high and add apple cider vinegar and enough chicken stock to cover greens
5. Add ginger, curry, sugar, salt and pepper
6. Chop collard greens and wash in cold water, agitating with your hand to remove dirt. Remove from water and add to pot
7. Cover, lower heat, and braise for 20-30 minutes (depending on how much "bite" you like in your greens)
8. Check seasonings.  Spoon into a serving dish and add a small amount of the braising liquid

Serving Suggestion - Makes a great side dish for Skillet Fried Chicken