1 tablespoon olive oil
2 onions, grated
1/2 cup minced garlic
2 tablespoons water
1 pound fresh collard greens
1/4 cup chopped fresh thyme
salt to taste
1/2 teaspoon dried marjoram
1 cup sliced fresh mushrooms
1 cup beef stock
1 (10 ounce) can sliced ripe olives
1 teaspoon vanilla extract
Heat olive oil in a large skillet over medium heat. Saute onions, garlic, water and in a large bowl, mix thoroughly. Stir in collard greens, thyme, salt, marjoram, mushrooms, olive oil, steak, chopped greens, olives, vanilla. Bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally. Remove from heat and stir in marjoram. Serve over cooked meat, olives, mushrooms and tomatoes.