Directions: Peel the onion and the potatoes, rinse them and cut them in small dices. Wash the collard greens and drain. In a heavy skillet while stirring quick brown the diced onion in 1tsp oil; add the salt, pepper, diced potatoes, and 2 cups of water. Cover and simmer at medium heat for about 8 minutes, or until the potatoes are tender. Mix in the collard greens and the nutmeg. Cover, lower the heat at medium low and cook for about 15 minutes. Meanwhile mix thoroughly the veggie protein, with the rolled oats, paprika powder, ground cloves and fennel seeds. Note: no salt is needed because the veggie protein is already salted. Form small sausages (makes about 15) and quick brown them on each side in a heated frying pan in 2tsp oil. Plate the collard greens with the sausages. Serves 4. Preparation and cooking time: 30 minutes.
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