Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup vegetable broth 1 cup diced onion (shallot or onion) 2 – 3 garlic cloves, minced 1 bunch collard greens (12 – 16 oz.), stems removed and chopped 1 can (14oz.) diced tomatoes (juices mostly drained) or 2 fresh tomatoes, diced 1 can (14oz.) beans (black-eyed peas, chickpeas, or cannellini), drained and rinsed (optional) 2 – 3 tablespoons lemon juice (1 large or 2 small lemons) 1/2 cup vegetable broth, as needed salt & pepper, to taste red pepper flakes, to taste (optional)

Preparation

• Instructions Saute: Heat oil in a large skillet over medium heat, add onion, and sauté 5 minutes. Add the garlic, saute 1 minute more. Cook: Add collards, tomatoes, lemon juice, and salt & pepper, cook another 5 minutes. Add optional beans, and continue to cook, stirring occasionally, until collards are wilted and beans are heated through. I prefer my collards al dente and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards. Add the vegetable broth if cooking longer, or as needed. Serve in individual bowls with a squeeze of lemon. Pair with Vegan Cornbread or Jalapeno Vegan Cornbread Muffins.  Serves 2 – 3 Store: Leftovers can be stored in the refrigerator for up to 5 days.