Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 to 8 servings

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 to 7 minutes. Add the minced garlic and cook for another 1 to 2 minutes, until fragrant.
3. Cook the Collard Greens: Add the chopped collard greens to the Dutch oven. Stir well to combine the greens with the onions and garlic. Cook for about 5 minutes, stirring occasionally, until the greens begin to wilt.
4. Add Stock and Seasoning: Pour the chicken stock over the greens. Season generously with Uncle Dibbz Delta Dust. Stir well so the seasoning works through the greens.
5. Simmer the Greens: Increase the heat and bring the pot to a low boil. Once boiling, reduce the heat to low and let the collard greens simmer uncovered for about 30 minutes. Stir occasionally so the greens cook evenly and do not stick to the bottom.
6. Finish and Serve: Once the greens are tender and flavorful, taste and adjust with more Uncle Dibbz Delta Dust if needed. Serve hot as a Southern side dish with chicken, ribs, fish, cornbread, or your favorite comfort meal.