Vegetarian Collard Greens

1 large sweet onion, chopped large

3-4 bundles of collard greens, washed well

Olive Oil to carmelize onions

Tony Chachere's Seasoning

1 box of Organic Low Sodium Vegetable Broth

While carmelizing the onions, cut the heaviest part of the collard stem off, lay leaves flat and roll them tight before slicing into 1/2 inch sections. Add vegetable broth to onions and bring to a boil before adding your collards a little at a time, wilting them down till they all fit in the pan. Season to taste and simmer on low for 2 hours. You won't even miss the ham hocks!