Vegetarian Collard Greens

1 tablespoon vegetable oil
1 tablespoon butter
1/2 medium onion (chopped)
1/2 teaspoon red pepper flakes (increase to 1 teaspoon if you like food spicy)
1/8 teaspoon garlic powder
2 1/2 cups collard greens (stems removed and chopped*)
2 tomatoes (seeds removed and chopped**)
2 cups vegetable broth
low-sodium
salt and black pepper (to taste)

Wash hands with soap and water.
Wash all vegetables,* and remove seeds from the tomatoes.**
Collect, chop, and measure all ingredients before starting to prepare the recipe.
Heat the oil and butter in a large pot over medium heat.
Add the onion, and cook for about 2 minutes until slightly soft.
Add the red pepper flakes and garlic, and cook for 1 minute. Add the chopped collard greens, and cook for another minute.
Add the broth, cover, and bring to a simmer. Cook for about 40 minutes until the greens are tender.
Add tomatoes.
Taste, and add a small amount of salt and black pepper if desired.
Serve hot.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Colorado State University Extension. Eating Smart, Being Active.