Vegetarian Collard Greens

Ingredients

• 1 tablespoon vegetable oil — or cooking oil of choice
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 1/2 teaspoon red pepper flakes — increase to 1 teaspoon if you like food spicy
• 1/8 teaspoon garlic powder
• 2 1/2 cups collard greens, stems removed and chopped*
• 2 cups low-sodium vegetable broth
• 2 medium tomatoes, seeds removed and chopped**
• salt and black pepper — to taste

Method

1. Wash hands with soap and water.
2. Wash all vegetables,* and remove seeds from the tomatoes.** Collect, chop, and measure all ingredients before starting to prepare the recipe.
3. Heat the oil and butter in a large pot over medium heat.
4. Add the onion, and cook for about 2 minutes until slightly soft.
5. Add the red pepper flakes and garlic, and cook for 1 minute.
6. Add the chopped collard greens, and cook for another minute.
7. Add the broth, cover, and bring to a simmer.
8. Cook for about 40 minutes until the greens are tender.
9. Add tomatoes.
10. Taste, and add a small amount of salt and black pepper if desired.
11. Serve hot.
12. Refrigerate leftovers within 2 hours.
13. Eat within 3 to 5 days.