Wash and chop the Collard and either steam it or boil it in water to decrease its volume to half.
In a cooking pan add your tomato fresh sauce, tomato paste, parsley and cilantro, garlic, harissa, preserved lemon, all your seasonings , and the olive oil. Mix well and let it sizzle for 10 minutes on a medium heat till you see a nice colorful and beautiful sauce.
Once your Collard is softened drain it (if you boiled it) and add it to the sauce, stir for 2 minutes and let it cook for another 15 to 20 minutes. Add olive oil if needed.
Top your (Bakoola ) or collard green with some green olives, preserved lemons stripes and serve it hot .