Collard Greens with Tomato & Onion

Serves 8

• 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 cup cider vinegar
• 1 1/2 teaspoons salt, or to taste
• Hot sauce to taste
• 1 vegetable bouillon cube or 1 teaspoon bouillon
• 1-pound bunch collard greens (or half collards, half kale), well-washed and chopped into bite-size pieces, or 1 pound frozen chopped greens 

Place reserved tomato liquid in a measuring cup and add water to 1 cup; pour into a large saucepan. Add onion, garlic, vinegar, salt, hot sauce and bouillon, bring to a boil and stir to dissolve bouillon. Add collards, return to simmer, and cook, stirring occasionally, 30 minutes or until very tender. Adjust seasonings and serve collards with their liquid.