Ingredients:

• 3 lbs collard greens, cleaned, stems removed, and leaves chopped
• 4 cups chicken stock
• 1 large yellow onion, diced
• Uncle Dibbz Delta Dust, to taste
• 3 tablespoons minced garlic
• 2 tablespoons olive oil

Instructions:

1. Prepare the Collard Greens: Rinse the collard greens thoroughly in cold water to remove any dirt or grit. Remove the thick stems and roughly chop the leaves into bite-sized pieces.
2. Sauté the Onions and Garlic: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté until translucent and slightly golden, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Cook the Collard Greens: Add the chopped collard greens to the Dutch oven. Stir well to mix the onions and garlic with the greens. Cook for about 5 minutes, stirring occasionally, until the greens start to wilt.
4. Add Liquids and Seasonings: Pour the chicken stock over the greens. Generously season with Uncle Dibbz Delta Dust. Stir well to ensure the seasoning is evenly distributed.
5. Simmer the Greens: Increase the heat to bring the mixture to a low boil. Once boiling, reduce the heat to low and let the collard greens simmer uncovered for about 30 minutes. Stir occasionally to ensure the greens cook evenly and don't stick to the bottom.
6. Finish and Serve: After 30 minutes, the greens should be tender and flavorful. Taste and adjust the seasoning with more Uncle Dibbz Delta Dust if needed. Serve hot as a delicious side dish to any Southern meal.