1-½ lb. oxtails, cut into small pieces

 1 lg. onion, chopped

 8 cloves garlic, minced

 3-4 lbs. collard greens, cleaned

 2 qt. chicken stock

½ c. vinegar ?

¼ cup maple syrup ?

 Salt and pepper, to taste

 In a large pot, melt butter, add oxtails and onions and brown.

 Add garlic and cook 4 minutes.

 Add collard greens, toss until coated with butter and onions.

 Cook 5 minutes on medium heat.

 Raise heat to high and add chicken stock, vinegar, and maple syrup.

Bring to a boil.

 Season to taste with salt and pepper. 

 Turn heat to low and simmer 1-½ to 1-¾ hours or until all are tender.

Yield:  10 servings