Recipe found here
1 teaspoon of cooking oil
8 ounces of greens, divided (collards, kale, spinach etc)
2 garlic cloves
3 cups of water, divided
1 teaspoon honey
1 teaspoon cider vinegar
1/4 teaspoon seasoned salt
Remove stem from greens, and chop them finely, cut or tear leaves into bite-size pieces. Peel and thinly slice the garlic.
Place a deep pan over low/medium heat, add 1 teaspoon cooking oil. Add greens stems, cook while stirring for 2-3 minutes, then add garlic, and cook for 1 minute more. Add greens, and about 2 1/2 cups of water. Season with 1/4 teaspoon salt, 1 teaspoon honey, and 1 teaspoon cider vinegar.
Bring to a boil, then reduce heat to LOW; simmer, and cover. Cook greens till tender, 30-40 minutes. Once tender; taste, and adjust seasoning if desired. Braised greens are best served with their potlikker (cooking liquid).
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