Restaurant Collards

• 1 (16 ounce) bagglory collard greens
• 1 12 ounces knorr mixed vegetable soup mix
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 cup water

1. In slow cooker on highest setting, add water and collards.
2. Sprinkle mix on top and drizzle honey and olive oil.
3. Let cook for five to six hours or until fork tender.
4. Stir every hour to keep greens consistent.

collard greens, vegetable soup, honey, olive oil, water

Taken from www.food.com/recipe/restaurant-collards-489242 (may not work)