1 lg. bunch collard greens
1 lg. lemon
Vinegar
White pepper
Black pepper
Salt (optional)
2-3 cloves garlic
Sugar (honey ok)
Olive oil (other oil ok)

Clean collars thoroughly and chop into 1x2 inch pieces (or use frozen collards).

Saute 2-3 chopped garlic until brown.

Add chopped collards. Cook 10 minutes on low medium.

Add juice and pulp of 1 lemon. Add 2 tablespoons vinegar. Add 2 pinches black pepper. Add 1 pinch white pepper. Add 1 1/2 teaspoons sugar or 1 teaspoon honey. Add salt to taste (not necessary). Add 1/2 cup water, cover. Cook 15 minutes.