1 bunch Collard Greens, chopped
1 bunch Kale, chopped
1 head Green Cabbage, chopped
1 Yellow Onion, thinly sliced
1 pint Chicken Stock
1 Tbs. Garlic, chopped
1 Tbs. Parsley, chopped
2 tsp. Thyme, chopped
3 Tbs. Olive Oil
Salt & Pepper

Heat oil in a wide bottomed pot over medium high heat. Add onions and cook until golden brown. Add garlic and cook for 1 minute. Add all of the greens and stir. Add stock and a pinch of salt and pepper. Cover and reduce to a simmer, stirring occasionally. Cook until greens are tender, about 10-12 minutes. Mix in herbs. Adjust seasoning with salt and pepper.