Conecuh Collards

• 2 lb [900 g] collard greens
• 4 cups [960

Prepare the collards by slicing down the sides of the stalks to remove the leafy greens. Chiffonade the leaves and dice the stalks. Keep them separate. Place the collard leaves and chicken stock in a medium Dutch oven over medium-high heat. Bring to a boil, then simmer for 30 minutes. Drain the leaves in a colander.

In a medium-large cast iron skillet over medium heat, melt the butter,