( I used a pre-cleaned and cut bag of greens)
( Better Than Bouillon)
extra virgin olive oil
fresh ground black pepper
red pepper flakes
( more if you like your collards sweeter)
- Bring the water, chicken bouillon, olive oil, garlic and peppers to a boil in a medium sized pot.
- Add the sugar and the greens to the pot.
- Bring to a boil once more.
- Cover the pot and cook on medium heat for 30 minutes or until desired tenderness.
- Serve as is or with a splash of the optional vinegar!