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Vegetarian "Cajun" Collards
from local food blogger
1 onion, diced*
2 cloves garlic, minced*
Olive oil, for sauteeing
1 bunch collard greens, rinsed, stemmed, and chopped*
1 can (14 ounces) diced tomatoes, drained with liquid reserved
Reserved tomato liquid plus water to make 3/4 cup
1/2 tsp red pepper flakes
1/2 tsp garlic powder
Salt and pepper to taste

Heat a little olive oil in a Dutch oven and sauté the onions and garlic until the onion softens, about 5 minutes. Add the collard greens and the reserved tomato liquid and water. Cook, covered, for about 8 minutes, or until the greens have softened slightly. Add the tomato pieces and spices and simmer, covered, for another 8 minutes or until the greens are done to your liking. Add salt and pepper to taste.


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