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.