Ingredients
1 big bag of pre-washed and cut collard greens
Olive Oil
3 cloves garlic, rough chopped
Splash apple cider vinegar
1-2 Tablespoons Braggs Amino Acids
1-2 teaspoons cumin seed
Directions
Heat big ass pot on medium low heat, add olive oil and sauté garlic for a minute or two, stirring.
Add in greens and wilt by stirring for a minute or two. (You may need to add collards in batches depending on the size of your pot. The will shrink in size dramatically as they cook.)
Lower heat to low, add in vinegar, aminos and cumin and a few tablespoons of water.
Cover and simmer 1-2 hours. Check every 20 minutes or so to make sure the bottom isn’t burning, add a little water if it is. You can also check flavor and see if you should add more aminos or cumin.
Collards are ready when they are tender. Try a bite, if they’re soft and easy to chew they’re done.
Notes
I really like this side paired with the pinto bean recipe on here. It may take a few tries to find the time, flavor and cooking time that you like. Make notes each time you make it so you remember next time. :)