Spicy Collard Greens
1 bunch collard greens, de-stemmed and roughly chopped
½ - 1 cup vegetable stock
In a medium pot over medium heat, add your olive oil and cook your collard greens and garlic for about a minute.
Add your vegetable stock. It should be a thin layer and will probably not cover all of your greens, but they will quickly cook down.
Put a lid on your pot and turn the stove down to a simmer. Add the red pepper flakes. Cook until the greens are tender, about 20 minutes. You want them to be chewable, but not mushy. Drain any excess stock. Season with salt and pepper to taste and serve.