Spicy Collard Greens
by Tracye McQuirter, author of “By Any Greens Necessary”
-2 tablespoons extra virgin olive oil
-4 or 5 cloves garlic, peeled and minced
-1 bunch collard greens, bottom stems removed
-1/4 halved sun-dried tomatoes (7-10 tomatoes)
-1 tablespoon Bragg Liquid Aminos
-dash cayenne pepper
Heat the olive oil in a skillet. Add the garlic and saute until translucent.
Cut the collards lengthwise into strips. Add the collards to the skillet, stirring to make sure all the strips are coated.
Cover and let the collards break down, 5-10 minutes. Add the tomatoes and seasonings, stir and cook for another 5 minutes.
Photo credit: roboppy
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