Tags: American, Side, Vegetarian, Spicy
enough olive oil
250 grams onion
10 grams garlic
8 grams salt and pepper
360 grams not-chicken broth
1 grams red pepper flakes
1 collard greens
Heat oil in very large pot over medium heat.
Add onion, cook until tender.
Add garlic.
Add collard greens, fry until they wilt.
Pour in broth, season with spices.
Reduce heat to low, cover, and simmer for 45 minutes or until tender.