Spicy smothered Cajun collard greens

INGREDIENTS
1 bunch of collard greens, cut in half lengthwise, and then cut in ~1/2 inch strips (tip: stack and roll the halves the hotdog way, then cut strips)
⅔ cup vegetable broth
1 bay leaf
2 tbsp olive oil
1 yellow onion, diced
1 large green pepper, diced
2-3 stalks of celery, cut into small slices
2 large cloves of garlic, minced
4 medium tomatoes, diced
½ tsp red pepper flakes
1 tsp hot sauce
½ tsp garlic powder
¼ - ½ tsp black pepper
To taste: cayenne pepper, chili powder, fresh thyme, rosemary, paprika, cumin, dill, and cardamom (I also added portobello mushrooms to the particular batch pictured above.)

NOW DO IT
Saute green pepper, onion, celery, and garlic in olive oil until they start to soften, then add broth, bay leaf, and collard greens. Stir and cover. Cook on medium low heat for about 6 minutes, until greens are slightly soft. Add other ingredients, cover and cook another 6-8 minutes. Remove bay leaf before serving.