To prepare the greens, cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly.
Stack up several leaves and roll up lengthwise in a bundle, cut them into 1⁄2-inch ribbons. Repeat until all the leaves are shredded.
Set a 12-inch cast-iron pan over medium heat and add the olive oil. Once the oil is hot, add the garlic and sate until the garlic is fragrant and begins to caramelize, about 2-3 minutes.
Add the collard greens and sauté, stirring often, until the greens are wilted, about 4-5 minutes. Add the chicken stock, vinegar and honey and continue to cook the greens until they come to a boil.
Reduce the heat to low and season the greens with salt and pepper. Continue to cook the greens until the liquid has reduced and the greens begin to tenderize, about 40-45 minutes.
