Healthy Southern Vegan Collard Greens

1 large bag of precleaned, preshredded collards (or 2 large collard bunches, cleaned and chopped well)
1 large vidalia onion, thinly sliced/chopped
1 tbsp olive oil
2 Rapunzel No Sodium Vegan vegetable bouillon cubes
1 garlic clove, minced very well
Salt, pepper to taste
10 scrapes of a nutmeg seed on a microplane (or 1/2 tsp of grated nutmeg)
Enough water to cover the greens in a boiling pot to cook (about 2-5 quarts, depending on the amount of greens you are cooking)

If you prefer your collards with a little less pot liquor (aka water/broth), then just use a slotted spoon to grab your greens and then cover with as much liquid as you'd like! Remember though, pot liquor is so good with some corn bread!

In your large pot, bring 1 tbsp of olive oil to heat. Add your onion and stir fry until they are soft and translucent. Next, add your garlic and stir constantly for about 30 seconds (do not let it sit at the bottom of the pan with no motion as it will burn!). Next, add your water to the pot and bring your water to a boil. Add the bouillon cubes and allow to cook/dissolve. Once the bouillon has dissolved, add salt to water (if desired, but not necessary) and then add the greens. Mix well and lower your heat to a high simmer (low-medium heat). Allow to slow cook for 1-2 hours. The final step is to add your freshly grated nutmeg and mix well.

Serving Size: Makes 5-6 one and half cup servings