1 bunch Collard Greens (about 1 lb), rinsed and chopped
1 Yellow Onion, diced OR use Onion from your share
2 cloves Garlic, diced
4 medium sized Tomatoes (more if you are using Romas), diced
3/4 cup Vegetable Broth
1/2 tsp Red Pepper Flakes
1/2 tsp Hot Sauce
2 TB Olive OIl
1/2 tsp Garlic Powder
Salt and Pepper, to taste
Dash Cayenne
*Ancho or Green Bell Peppers from this week’s share would make an excellent addition

Sauté the onions, bell or ancho peppers if using them, and garlic in olive oil.  Add vegetable broth and collard greens and cover.  Allow to cook for about 6-8 minutes, until greens are slightly soft.  Add remaining ingredients and cook for another 6-8 minutes, until greens are done, stirring occasionally.