1 tsp olive oil

1/3 large sweet onion, finely chopped

1/3 green pepper, finely chopped

1 clove garlic, finely chopped

3 cups of vegetable or chicken stock

1 lb. of chopped collards

Salt & ground black pepper


In a large pot over medium heat, heat oil.  Saute’ the onions, green pepper, and garlic until slightly softened, about 2 minutes, then add the red pepper flakes, cook another minute.  Add collard greens and cook another minute.  Add the vegetable stock, cover and bring to a simmer.  Cook until greens are tender, about 40 minutes.  Season with salt and freshly ground black pepper.