1. Fill large pot with water and start to bring to a boil. Boil collards for 8-10 minutes; drain in colander. Turn heat down to medium.
2. In same pot, add oil and vegan margarine. Saute garlic until just brown. Add collards and cook, stirring for 5-7 minutes.
3. Add nutritional yeast, vegan parmesan, sea salt, and pepper. Stir to mix evenly and cook for another 2 minutes.
4. Dash with lemon juice and stir again. Add more nutritional yeast and parmesan, to taste. Enjoy!
I served this with wasabi mashed potatoes, which was a nice balance to the heat.
Source of recipe: This recipe was inspired and modified from this one: http://www.epicurious.com/recipes/food/views/Sauteed-Collard-Greens-15805 [1]