| 9 | 29 | 65 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 22 min | 6 |
| 908 gm | Collard greens |
| 5 clove(s) | Garlic |
| 1 small | Yellow onion |
| 3 tbsp | Apple cider vinegar |
| 2 tbsp | Soy sauce, low sodium |
| 15 gm | Sweetener, syrup, agave ((or another sweetener)) |
| 1/4 tsp | Cayenne pepper |
| 1 cup | Water |
| 1 dash | Black pepper (generous twists of fresh ground) |
1. Wash collard greens and remove soft leaves from tough stems.
2. Chop collard green leaves into small, thin ribbons.
3. Dice onion and garlic into small pieces. Sauté in large pot on medium heat with soy sauce until tender. Add collard greens and other ingredients, and boil on low for about 15 minutes until collards have reduced and are tender.
| Vegetables | 1.3 |
