• 2 tablespoons extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 1/2 tablespoon minced garlic
• 1/5 cups low sodium vegetable broth, divided
• 2 cups WP Rawl Farms® Collard Greens
• 1 tablespoon raw apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup sliced almonds

Over medium heat combine olive oil, onion, and garlic in saucepan with 1/2 cup of vegetable broth. Stir continuously until onions are translucent. Add remaining ingredients, cover, bring to a quick boil, and then reduce to a simmer for 45 minutes. Using a slotted spoon transfer greens to two serving bowls. Garnish each with two tablespoons of sliced almonds and a drizzle of the remaining sauce from the pan.   

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.