Vegan Collard Greens

• 2
  
  bunches collard greens
  
• 2
  
  vegan bouillon cubes
  
• ¹⁄₂
  
  white onion (or yellow)
  
• 1
  
  garlic clove (crushed)
  
• 1
  
  large tomatoes
  
• ¹⁄₂
  
  jalapeno
  
• 1
  
  tablespoon white vinegar (up to 1/4 cup)
  
• 6
  
  cups water
  
• 1
  
  tablespoon extra virgin olive oil
  
• 1
  
  pinch salt, to taste
  

directions

• Cut the stem off and devein each of the leaves then coarsely chop and rinse them thoroughly; set aside for now. Heat the oil in a pan. Chop the onion and add it to the pan along with the crushed garlic and cook until the onions are translucent. Add the greens to the pan just until the begin to wilt. In a separate container (I used a glass measuring cup) add the broth cubes along with two cups of hot water; hot enough to dissolve the cubes then whisk until dissolved. Place the greens mixture, along with the broth, and remaining ingredients in a crock pot on high for 3-4 hours.
• If you don’t have a crockpot this can easily be done on the stove using any pot as long as it stays covered for the duration of the cooking period. Season with salt as desired and enjoy.
• *Note: the vinegar states 1 tbsp – 1/4 cup, this is just based on personal preference. I would start with 1 tbsp and add more if you feel like it isn’t enough. The vegan bouillon cubes I used were Not Chick’n by Edward & Sons. They were purchased at Sprouts for relatively cheap, under $3, but there is also a brand called Imagine that makes a vegetarian No Chicken Broth in liquid form which I’m sure would work just fine. You would use 2 cups of that broth rather than dissolving the cubes into 2 cups of water.