Dutch oven reheating on the Kerosun heater in the garage while I cube up a few slices of bacon and a small onion. As a side note: Over the winter I use the Kerosun heater to heat my garage when working out there. This winter I have really enjoyed using it coupled with a Dutch as a heat source for heating the garage as well as cooking that I think this staying in the garage year round for kitchen duty. It provides a great soft heat for simmering and gently slow frying. Since we're garage cooking ye'ole BMW gets to help out and is housing the ingredients Fry up the bacon until crispy Add in the onion and sweat for a few minutes until clear Add in a cup of water 1 chicken bullion cube, dash of hot sauce, a bit of crushed red pepper and a small glug of distilled vinegar and bring to a simmer. Add in collards and cover for a few minutes until they wilt. Then stir back down the heat and simmer for a hour or two until tender. Stir ocasionally. If liguid runs low add more chicken bullion water. As a side note I do prefer to buy whole collard leaves and trim the stem out only using the leaves but I was not the one who picked up the greens.