A "taste as you go" recipe for this southern kitchen staple. Growing up in Appalachia, we ate collards for every major holiday, most Sundays, and for kicking off the new year. While I've listed off specific amounts here, this is my go-to recipe, but is meant for interpretation and taste preference, especially toward spice. I personally like to use a high-quality, thick-cut bacon, while my father swears by using ham hock. If you're already cooking turkey for Thanksgiving, using a cooked turkey leg will also suffice. The apple cider vinegar adds zip while the maple syrup brings a sweet depth. There is no right or wrong way to make collards. The best part is that the longer you cook the greens, the richer the "pot likkur" gets — that shot of liquid gold that will cure whatever ails you. Feel free to even mix in other leafy greens such as turnip, mustard, or chard.