4 lbs Collard Greens, cleaned, washed, dried and chopped
1/2 quart Chicken Stock
4 tbs Butter
1 tbs Olive Oil
2 large Yellow Onions, chopped
1/2 lb Ham, chunked
1 tbs Garlic, Minced
1 tbs Seasond Salt
1 tsp Fresh Ground Pepper
1 tsp Ground White Pepper
1 tsp Paprika
3/4 tsp Red Pepper Flakes
3/4 tsp Onion Powder
1/2 tsp Cayenne Pepper
1/2 tsp Ground Chipotle Pepper
1/2 tsp Garlic Powder
1/3 tsp Ground Jalapeno Pepper
1/2 cup Apple Cider Vinegar.

4 lbs Collard Greens, cleaned, washed, dried and chopped 1/2 quart Chicken Stock 4 tbs Butter 1 tbs Olive Oil 2 large Yellow Onions, chopped 1/2 lb Ham, chunked 1 tbs Garlic, Minced 1 tbs Seasond Salt 1 tsp Fresh Ground Pepper 1 tsp Ground White Pepper 1 tsp Paprika 3/4 tsp Red Pepper Flakes 3/4 tsp Onion Powder 1/2 tsp Cayenne Pepper 1/2 tsp Ground Chipotle Pepper 1/2 tsp Garlic Powder 1/3 tsp Ground Jalapeno Pepper 1/2 cup Apple Cider Vinegar.

In Large Stock Pot over medium heat melt butter with olive oil and cook onions with chopped/chunked ham until onions are translucent, 3-5 minutes. Add all collard greens, add all spices and pour 1/2 of the quart of chicken stock and the 1/2 cup Apple Cider Vinegar over collard greens, cover and cook medium low heat for 30 minutes. Toss after thirty minutes and add additional chicken stock if desired. Cook at low temperature uncovered for an additional 90 minutes, tossing occasionally, add more stock, salt, vinegar or pepper to taste.