1 TBSP oil for cooking (olive or vegetable)
1 bunch of fresh (not frozen!) collard greens
1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
Slice your onion into half rings and set aside. Wash your collard greens and tear the leaf from the thick middle stem. Aim for salad-sized pieces. Add the oil to a pan and turn to medium heat. Wait a few seconds for the oil to warm up and then add the onions first. Let the onions cook for 5 minutes. Add a little more oil if they are sticking to the pan. Add the tablespoon of SLIGHTLY SPICY CAJUN MIX and stir until the onions are evenly coated. Start adding the greens a handful at a time. They tend to clump together so add a bunch, stir, then add the rest. Cook until greens are soft. Serve as a great side dish to any meat or fish. Enjoy!