Recipe by Sassy Red Chef
I call these Restaurant Collards because they are so good, they taste like what you would get at a southern restaurant, seriously. I hope you enjoy this recipe, they are sweet and savory just how we like 'em in the south.
- 1 (16 ounce) bagglory collard greens
- 1 1⁄2 ounces knorr mixed vegetable soup mix
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 cup water