Clean greens and cut off extra stems; roll up leaves and cut into bite size pieces.

In skillet heat oil and add onions, garlic and liquid smoke. Stir in onion powder, garlic powder and sea salt. Mix chicken-style seasoning in 1 cup water and add to onion mixture.

Next over medium heat add collard and kale greens, cover greens completely with mixed liquid in the skillet.

Add remaining 3 cups water and cook greens until tender (about 45 minutes).