Vegetarian Collard Greens

Ingredients

• 1 tbsp Vegetable oil
• 1 tbsp Butter
• 1/2 medium onion Onion chopped
• 1/4 tsp Red pepper flakes (increase to taste)
• 1/2 tsp Garlic powder
• 2 tbsp Collard greens (stems removed and chopped)
• 2 cup Tomatoes (seeds removed and chopped)
• 2 cups Vegetable broth, low-sodium
• 1/4 tsp Salt and black pepper

Instructions

1. Wash all vegetables,* and remove seeds from the tomatoes.**
2. 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. Add the chopped collard greens, and cook for another minute.
6. Add the broth, cover, and bring to a simmer. Cook for about 40 minutes until the greens are tender.
7. Add tomatoes.
8. Taste, and add a small amount of salt and black pepper if desired.
9. Serve hot.
10. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

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