Ingredients
2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper

Instructions
To prepare the greens: cut away the tough stalks and stems from the
collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the
salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times,
until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a
bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.

Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2