Bring a large pot of water to a boil. Fill a bowl with ice water. When the pot of water comes. to a boil, add a generous pinch of salt and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon. Save the water the greens were cooked in. Drain and squeeze out the extra water from the greens and chop coarsely. Set aside.

Heat 1/2 cup of vegetable broth over medium heat in a dutch oven. Add the onion and cook until softened, approximately 3 minutes. Add the salt, ground black pepper, garlic and red pepper flakes. Add more vegetable broth if sticking.

Continue to saute for another 2 minutes.

Stir in the collard greens. Mix together. Add 1 cup of the cooking water and set another cup of cooking liquid aside. Bring to a simmer, cover partially and simmer over low heat for 45 minutes adding more cooking liquid as needed. [i]You always want it simmering in the cooking liquid.[/i]

While the greens are cooking, bring the left over collard green water to a boil. Scrub the potatoes (skin on or off works). Cut them in quarters and add to the pot of boiling collard green water. Bring to a boil, lower the heat and simmer until tender 15-22 minutes. Uncover the greens add the nutritional yeast and then the potatoes. Combine and using a fork or wooden spoon, crush the potatoes into the greens keeping it chunky, Taste for seasoning.