INGREDIENTS

• 3 bunches of collard greens (cleaned and chiffonade sliced)

• 1 large Red Onion (sliced

• 1 cube Vegetable Bouillon + 4 cups water or 4 cups vegetable broth

• Salt + Pepper to taste

• Smoked Paprika

• Garlic Powder

• Onion Powder

• 1/4 tsp crushed red pepper

• 2 Tbsp Olive or Avocado Oil

INSTRUCTIONS
Heat oil in a large pot over medium-high heat. Add onion, and cook until translucent.

Pour in broth, and season with salt, pepper and remaining seasonings Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.