Ingredients

• 2 large bunches collards, stemmed, washed very well and torn into pieces
• 1 to 2 cups water
• 2 to 3 chicken thighs
• 1/4 cup corn oil
• Salt and pepper to taste

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Instructions

1. Boil chicken about 20 minutes. Add collards and seasoning. Lower heat, cook about 2 hours or until greens are tender.