Thanksgiving is coming so get them collards going..

Recipe submitted by lindsay11217, 07/10/06Southern Style Collard GreensIngredients (use vegan versions): 1 large bunch of collard greens 1 tablespoon seasoned salt 1 teaspoon regular salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 tablespoons of vegan margarine 1 cube vegetarian vegetable bullion hot pepper sauce or ground cayenne pepper to tasteDirections:In a large pot, add approximately 3 quarts of water (more or less depending on how big your collard bunch is). Bring water to a boil, and mix bullion, all salts, and black pepper. Reduce heat and let simmer while you prepare the greens.Wash greens thoroughly. Strip away stems that run down the middle of the leaf from the greens (tearing them from top to bottom, away from the stems). Stack the leaves together (I found about 8 -10 works) and roll them up, and slice them into 1" slices. Add the stripped and cut greens to the pot. Add margarine and pepper sauce or ground cayenne pepper to taste. Cover pot, and simmer for about 1 hour, stirring occasionally.Makes 6-8 servings. Can be frozen after cooking for easy meals, just reheat and serve! For a true southern meal, these greens are best served with southern style black-eyed peas, and corn bread to soak up the "pot liquor" (leftover broth)! Yum! A great, inexpensive side dish full of flavor.Serves: 6-8Preparation time: Prep 20 minutes, Cook 60 minutes