Serves 4

Ingredients:

• 1-1/2 lbs. fresh collard greens, washed, stems removed, and sliced into 1-inch ribbons
• 1/2 medium red onion, thinly sliced or diced
• 3 cloves fresh garlic, minced
• 1/2 red bell pepper, thinly sliced
• 1/2 orange bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons Bragg’s Liquid Aminos
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup water

Preparation

1. Sauté the aromatics: Heat olive oil in a large skillet or sauté pan over medium heat. Add the red onion and cook for 2–3 minutes.
2. Add garlic:  Add minced garlic and sauté for another 30–60 seconds, being careful not to burn it.
3. Add the collards: Add the sliced collard greens a handful at a time, tossing as they begin to wilt. Continue cooking for 3–4 minutes.
4. Add the peppers: Stir in the red, orange, and yellow peppers. Cook for 2–3 minutes.
5. Season: Add the Bragg’s, nutritional yeast, onion powder, garlic powder, and black pepper. Toss everything together.
6. Simmer:  Add 1/2cup water, reduce heat to medium-low, cover, and simmer for 8–12 minutes, stirring occasionally. The greens should be tender but still have some texture, and the peppers should retain a little bite.
7. Final adjustment:
   Taste before adding any additional salt—the Bragg’s provides quite a bit of seasoning. Add another small splash of Bragg’s if you want a more pronounced savory flavor.