This recipe provides a healthy and flavorful way to enjoy collard greens without using oil. It's a great side dish or can be served with other vegetables, grains, or protein sources of your choice.

Directions

1. Wash the collard greens thoroughly and remove any tough stems. Stack a few leaves on top of each other, roll them up tightly, and slice them into thin ribbons (chiffonade). Repeat this process with all the collard greens.
2. In a large, non-stick skillet or a pan, add the chopped onion and cook over medium heat until it becomes translucent, about 3-5 minutes. You can use a splash of vegetable broth to prevent sticking if necessary.
3. Add the minced garlic and red pepper flakes (if using) to the onions and cook for an additional 30 seconds until fragrant.
4. Add the collard greens to the pan and stir well to combine with the onions and garlic.
5. Pour the vegetable broth over the collard greens, and bring it to a simmer. Cover the pan and let the collard greens cook for about 10-15 minutes, or until they are tender and wilted, stirring occasionally. You may need to add more vegetable broth if the pan becomes dry during cooking.
6. Once the collard greens are tender, season with salt and pepper to taste.
7. Serve the cooked collard greens hot, with a squeeze of lemon juice if desired.