Wash and cut all of the collard greens into bite size pieces (about 2" x 2").
Heat some coconut oil in a tall pot until it's hot but NOT smoking hot.
Add the collard greens and stir. CAUTION: the collard greens will splatter in the oil when they are first put in, so be careful.
Stir and continue to cook until the greens wilt down.
Add salt and pepper to taste.
Cook until done and at the very end add a splash of balsamic vinegar. Be sure and stir as the balsamic vinegar can burn. You don't need much of the vinegar.
Note: This is a good base recipe to experiment with. The greens are also good when cooked with ginger and tamari, or you can add a mix of balsamic vinegar, orange juice, and hot pepper at the end. I have done all of these and they all taste great. I think the coconut oil really does a lot for the greens.