The best green around—full of nutrients! Perfect for soups or pastas.  

• 2 bunches (2 pounds) collard greens 
• 1 onion, medium, finely chopped
•   2 cups vegetable broth
•   1 teaspoon salt (or less if desired)
•   Freshly ground pepper
• 1 jalapeño, finely chopped, or ½ teaspoon red pepper flakes
• 2 tablespoons apple cider vinegar 
• 1-2 cloves garlic, minced (optional) 
• Pepper sauce, (optional)

Wash greens in a sink filled with fresh water to ensure all sand and dirt is removed. Drain and cut large ribs (larger than ¼”) out of the leaves. Roll-up a few leaves at a time and thinly slice creating long ribbons. Then cut each ribbon roll into 2 or 3 lengths.  Place greens in large pot and fill with water about half way up the greens. Bring to boil. Add salt, onions, vegetable broth and jalapeño or pepper flakes. Boil until greens begin to wilt and become tender, about 15 minutes. Add vinegar, garlic and more salt, if needed. Simmer until desired tenderness is reach. Be sure not to overcook! Add your favorite pepper sauce, such as Tabasco, to taste for more spice.