Collard Greens (vegan/oil-free/WFPB)

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Servings	Active Time	Total Time	Calories
4	15 min	30 min	70

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Ingredients:

• 1 lb frozen collard greens 
• 1/2 onion (diced)
• 1 stalk celery (diced)
• 2 cloves of garlic
• 1 tsp smoked paprika
• 1/4 tsp mustard powder
• 1/4 tsp MSG
• 1 7.75 oz. can El Pato hot tomato sauce 
• 1 lemon (juice of)
• 1 tsp hickory liquid smoke
• 2 tsp apple cider vinegar
• 1/2 tsp freshly grated nutmeg, or to taste
• kosher salt & freshly cracked black pepper

Instructions:

1. Add the onions and celery to a dry pot or dutch oven on high heat. Add kosher salt and cook until soft. Add a few tablespoons of water, as needed, to deglaze the pot.
2. Grate in garlic. Stir to combine. Cook for 1 minute.
3. Add paprika, mustard powder and MSG. Add a few tablespoons of water to prevent burning.
4. Add the collard greens along with the can of tomato sauce, as well as a can-full of water. Cook uncovered for 15-20 minutes until the liquid is mostly evaporated.
5. Add the liquid smoke, lemon juice and vinegar. Cook for 1-2 minutes until most of the liquid is involved. Taste for seasoning and add salt and black pepper as desired.
6. Grate in about 1/2 tsp of fresh nutmeg, or to taste. Serve immediately.