1 tablespoon olive oil
2 cloves garlic, minced
6 cups water
2 vegetable bouillon cubes
3 tablespoons Bragg's liquid aminos, tamari, or soy sauce
1 pound bag chopped collards or 2 bunches, chopped very finely (about 12 cups)
2 teaspoons cayenne pepper
salt and pepper, to taste
hot sauce, to taste, optional
1. In a large stock pot or a dutch oven, lightly saute the minced garlic in olive oil. Add water, bouillon cubes, and Bragg's liquid aminos and bring to a boil.
2. Toss the collards into the boiling water by handfuls, stirring as you add them to the pot. Cover and cook for 20-30 minutes, or until tender.
3. Towards the end of the cook time, taste the broth and season with cayenne pepper, salt, and pepper. Serve immediately with hot sauce.
You can drain the greens before you serve them or you can serve them in a bowl with the nutritious "pot-likker" (broth) like a soup. I prefer to eat them in the pot-likker because you get all the nutrients that way.
This was a super-tasty throw-together meal when I wanted collards, but didn't want to spend 2 hours cooking them like traditional recipes call for. The trick is to make sure the collards are really chopped well. By reducing the cooking time, you not only get to eat earlier, you keep more of the nutrients in the greens and never get the bitter sulfur smell that comes from overcooking collards.
The bouillon cubes add a lot of flavor to the broth, so if you are just using water or a lightly seasoned vegetable broth, you will probably want to add lots more salt, onion and garlic powders, and seasoning to the broth.
Source of recipe: I had a midnight craving for the bag of collards in my fridge and had to work with the minimal pantry I had on hand.