Easy Recipe
Prep Time
10 minutes

This is one of my “fast food” recipes. You can create a very quick meal using dark leafy greens, roasted sweet potatoes or squash, and wild fish or organic chicken. These greens also make a great addition to any dinner, breakfast, or brunch! Try adding cooked red beans to the collards while they are braising, then serve over cooked quinoa or black rice for a complete vegan meal. 

2 tablespoons extra virgin olive oil
2 bunches collard greens chopped
5 cloves garlic crushed
1 cups chicken stock (or vegetable stock)
½ teaspoons Herbamare (or sea salt)