Tangy 'n' Spicy Vegetarian Collard Greens

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READY IN: 1hr 40mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside.
  • In a large pot, heat 7 cups of water and brown sugar to boiling.
  • Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium.
  • As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot.
  • Add all greens to pot, stirring gently to submerge greens into broth.
  • Cook on medium heat for 45 minutes.
  • Then reduce heat to low and simmer for another 20 minutes.
  • Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy.
  • Serve with sweet cornbread.
  • Enjoy!
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