Empire State South Collard Greens

3 tablespoons bacon grease or olive oil
1 large yellow onion, chopped
2 pounds cleaned collard greens, chopped into small pieces (buy these prechopped and cleaned to save time)
1/4 cup red wine vinegar
2 tablespoons maple or sorghum syrup
4 cups stock (ham, vegetable or chicken)
3 thick slices black forest ham, diced
1 teaspoon kosher salt

Heat the bacon grease or olive oil in a large stock pot over medium heat.
Add the onion and cook until it starts turning color.
Add the collard greens to the pot and sauté for 5 minutes.
Add the vinegar and cook down for 5 minutes.
Add the maple or sorghum syrup, stock, ham, and kosher salt to the pot. Cook over medium heat stirring occasionally until stock is just about gone and collards are tender.