½ cup onion, chopped
3 garlic cloves, chopped
3 tablespoons grass fed butter
2 large bunches collard greens (if you buy a bag of prepared collard greens, I’d probably use 2 16 ounce bags)
2 quarts chicken broth
2 bay leaves
4-5 tablespoons unfiltered apple cider vinegar (or to taste)
1 teaspoon unbleached sugar
Kosher salt and freshly ground black pepper
Prepare the greens: wash thoroughly; remove the stem by taking a knife and slice down the side of the thick middle stem to remove the leafy part. Stack up the leaves and roll them together. Make thin slices down the rolled leaves.
In a large stock pot, saute the onion and garlic in the butter with a little salt and pepper. Sauté until onion is translucent. Add chicken broth, bay leaves, vinegar and sugar. Pack in the greens, pushing them down into the pot. Bring to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the “pot liquor” (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve.