First lay leaves on towel and look for bugs. Place fresh greens in bowl of water and salt and scrub, rinse each leaf and repeat same cleaning process 2 more times.

Lay leaves out on fresh towel and fold leaves over, ripping the stems as you fold.
Throw away the stems.
Stack leaves and roll, then chop the rolled leaves.

Sauté onions, peppers and garlic

If you're using a ham hock, clean and cube it then bring the stock/water mixture to a boil and add the ham hock. Let it simmer about 30 minutes before adding the greens.

Next add the butter, sautéed onions, peppers, garlic with salt, pepper and sugar to the stock/water mixture.

Then add the collard greens, stir well and cook about an hour.

Enjoy!