Roni's Savory Collard Greens

As a soul food addict, I can cook and eat collard greens everyday of the week! Growing up as a child I would watch my mother prepare a Sunday evening soul food dinner. I would add my two cents by always chopping up the onions and celery and picking the greens for my mom. Little did I know that while these daunting tasks, in my mind, got in the way of watching my Saturday morning and afternoon cartoons, my mom was teaching me a skill that will last for generations to come! Version of collard greens vary from family to family, but remain a staple among the soul food dish list of “Black folk” across the nation. Here is my spin on of my favorite type of “green”!!

Bacon (or whatever your choice of smoked meat is)
Yellow or red onion (your choice)
6 garlic cloves (sometimes I use more!)
5-10lbs of collard greens
Seasoning salt or soul food seasoning
4 tbsp of canola oil

Cut up your bacon and dice your onion. Heat oil in the same pot that you will cook your greens (this should be a large pot - stock or regular) in. When the oil is hot place the bacon and onions in the pot and cook until the onions are tender and the bacon is golden brown. Add approximately 4-6 cups (depending on the size of your pot). This will become the stock for your greens (some people like to add chicken stock, but this will definitely work out the same if not better!) Place the greens in the pot and cook uncovered until the greens cook down a bit. Cover and cook over medium heat 3 hours. During the last hour add your garlic; (whole or chopped up) reduce temperature to a simmer and cover. Add salt pepper to taste. There you have it...enjoy!