A pound each of carrot and celery, a few stalks and leaves of kale, about 12 cloves of garlic, 2-3 onions, 2 strips of bacon, salt, pepper, some chili flake, and a 2 pound ham bone with some meat still hanging on to it. Put this into a pot with a gallon of water and cook about 3 hours, or an hour and a half in a pressure cooker like I did. Strain fat. In a pot, saute diced ham in some oil or butter. Add in the stock. Add in shredded collard greens. Simmer about a half hour. Add in your udon and serve after it's been heated through.