Brad's collard greens

Rinse greens well. Cut in 1 inch slices perpendicular to the stem. Chop about half of the stems as well.

Place in a very large soup pot. Add water until 3/4 of the way covered.

Bring to a boil. Reduce heat to low. Cover and simmer for over an hour. Until stems become tender.

Add the rest of the ingredients. Simmer for another half hour.

Serve with a slotted spoon to drain before plating. Serve with garlic toast, or cornbread.