Ingredients:
Collard greens (~3 lbs)
1 vegetable bouillon
1/3 - 1/2 cup packed brown sugar (start with 1/3 C and add more to taste)
1/2 of an apple (peeled or unpeeled)
1/2 cup cider vinegar
1 tablespoon butter
1/4 teaspoon black pepper
salt to taste

Method:
Wash collard greens well. Strip stalks from greens and tear or chop leaves into small pieces. Fill stock pot with water (leaving room for the greens). When water boils, add greens and cook for about one hour. Drain water and add 1 - 1 1/2 cups of water and other ingredients. Cook for another hour or until tender.

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