One pound collard greens, washed and finely chopped
1 tablespoon of FIRE CIDER Kemboocha
1 tablespoon extra virgin olive oil
1/2 onion, chopped
4 garlic cloves, minced
1 medium tomato, chopped
1/2 teaspoon smoked paprika
2 sprigs fresh thyme, or 1 teaspoon dried
1/2 teaspoon sea salt
1 cup water, or vegetable broth
Heat oil in a large saucepan on medium-high. Add onion and cook until soft, about 3 minutes.
Stir in garlic and cook for a minute. Add tomatoes, smoked paprika, thyme, salt and cook stirring for a minute.
Stir in collard greens until wilted.
Add FIRE CIDER and liquid, cover saucepan and reduce to simmer for 30 minutes.