Southern-Style Greens

Serves 4 to 6

• 1 (15 ounce) can diced tomatoes, or 2 to 3 fresh tomatoes, seeded & chopped (1 1/2 cups)
• Up to 3 cups vegetable stock, or up to 3 cups water + 2 vegetable bouillon cubes
• 2 tablespoons olive oil or 1 tablespoon oil and 1 tablespoon non-hydrogenated vegan margarine
• 1 small or 1/2 large onion, chopped
• 1/2 to 1 teaspoon red pepper flakes, to taste
• 1 to 2 cloves garlic, minced
• 1 pound collard greens or kale, well-washed and chopped
• 1/8 teaspoon freshly ground black pepper, or to taste
• Salt to taste, optional

If using canned diced tomatoes, drain and reserve liquid. To tomato liquid add vegetable stock or water to equal 3 cups total liquid. Heat oil and margarine in a large pot on medium heat and sauté onions until slightly softened, about 2 minutes. Add red pepper flakes and garlic and sauté 1 minute. Add greens and sauté 1 minute. Add the 3 cups liquid, and bouillon if using, cover and bring to a simmer. Simmer until greens are tender, about 40 minutes. Add reserved canned tomatoes or fresh tomatoes, and pepper. Season with salt to taste.