Collards 2 lbs. of bacon chopped and cooked crisp. Add 1 slice smoked ham chopped. 3 big assed yellow onions chopped fine. Simmer until onions are soft. 2 cups chicken stock and one whole bulb of garlic chopped. Bring to a boil for 10 minutes or one tall boy Ass of collards( 8 bunches or so) Wash DEVEIN and chop, add to big assed pot strainer a bunch at a time and blanch. Place blanched collards in a big assed pot Add simmered concoction and additional chicken stock to almost cover Black pepper, salt and apple cider vinegar to taste. Cover and simmer until collards are done. Sample regularly for additions. Continue drinking beer and simmer until you have a good buzz. Uncover and reduce liquid by one third or so. Make additions as needed. May take a couple of hours of cook time. Eat some and freeze the rest in quart zip locks. Have a beer.