Thursday, April 13, 2006
Spicy Southern Greens
4-5 lbs. of fresh greens (collard, turnip, mustard, kale, or a mixture)
2 large onions, chopped
2 large red bell peppers, chopped
6 cloves garlic or 1 1/2 Tbsp minced jarred garlic
6 Cups vegetarian broth
1/4 tsp liquid smoke
salt and pepper to taste
1. Wash green thoroughly in a full sink of water to remove grit. Drain water and repeat three times, drain greens in a colander. Although there are alot of fresh greens, this will cook down considerably!
2. In a large lightly oiled soup pot, saute the onions and garlic until softened. Add the broth and greens in batches, as the green cook down add more.... they will cook down quickly (note spinach cooks more quickly than other greens, add it last if using).
3. Add liquid smoke. Cover and cook for 45-60 minutes, add red peppers the last 20 minutes of cooking time. Taste for salt and pepper. Serve the greens and "pot juice" in bowls with vinegar and hot sauce if desired. Balsamic vinegar is my favorite.