You will need: Collard greens, onions, red bell pepper, jalapeno pepper, garlic, cumin, coriander and hot sauce.

Clean and chop 2 large bunches of locally grown collard greens.  Blanch 1 or 2 minutes in a large pot of salted boiling water until slightly tender, then drain and rinse with cold water.  In a skillet, saute 1/2 cup each of local julienned onions and red bell pepper with 1 tablespoon chopped garlic, 1 large pinch of ground cumin and coriander and 1/2 a jalapeno pepper until the onions are soft.  Add the sauteed vegetables to the greens and splash with vegetable oil and 1 tablespoon of your favorite local hot sauce, a little salt and pepper.  Enjoy hot or cold.

Serves 4-6