On a cutting board, cut out the large woody center vein from all of the leaves with the tip of a sharp knife.

Stack a few leaves at a time on the cutting board, roll them up like a cigar, and cut into strips about ½ inch thick.

Rinse your collard greens and then place in a large bowl or sink filled with cold water. Allow them to sit in the water for about 15 minutes so that all of the dirt will fall to the bottom.

Slice one large onion into large pieces. I like to cut them into ½ inch thick rings and then cut each ring into quarters.

In a large heavy pot or cast-iron Dutch oven over medium high heat, sauté your onions in butter and oil (or bacon fat 😉).

When the onions have started to soften and brown on the edges, add in your smoked pork and your broth, along with one teaspoon of kosher salt and about ½ teaspoon of black pepper. Allow to simmer for one hour.

Add greens, a little bit at a time. They will wilt rather quickly. Continue until all greens are in the pot. If necessary, add enough water to cover the collard greens. Bring back to a boil and then reduce the heat to medium-low heat and cover.

Continue cooking until greens are cooked to your preferred tenderness, about 45 minutes to an hour.

If you like them with a little more bite, take them off at 45 minutes. If you like them to be melt-in-your-mouth, tender, let them go for an hour, up to an hour and a half.

Remove the smoked pork and shred the meat, discarding any fat, gristle, or bones. Return to the pot.

Taste and adjust seasoning as necessary. If the greens are too bitter for your taste, add a teaspoon or two of honey or sugar. Serve with vinegar or hot sauce.