 | | Directions | | Fill a sink with cold water and add the collards. Agitate them to remove the dirt, changing the water if necessary; drain. Cut off the woody stems and cut crosswise into 1/4-inch pieces. Coarsely chop the leaves. Heat oil in a kettle large enough to hold the greens. Add carrots, onions, potato, celery, gingerroot, peppers and garlic. Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes. Stir in chopped stems and water; heat to a boil. Add a batch of collard leaves and cook until wilted. Repeat adding batches until all fit in the kettle. Reduce heat to medium-low and cook, stirring often, until all the vegetables are tender, about 1 hour. Stir in the Vege-Sal, cover tightly and let stand for 10 minutes. Serve with vinegar on the side. * Vege-Sal is a seasoned salt mixture available at Natural Food Stores |
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| Ingredients | | - |  | 3 pounds collard greens |
| - | | 1 1/2 tablespoons Vege-Sal |
| - | | 2 quarts water |
| - | | 1 clove garlic, minced |
| - | | 2 fresh hot chili peppers, seeded, minced |
| - | | 1 tablespoon fresh gingerroot, minced |
| - | | 1 stalk celery, chopped |
| - | | 1 medium russet potato, scrubbed and cut in 1-inch cube |
| - | | 2 medium onions, chopped |
| - | | 6 medium carrots, chopped |
| - | | 2 tablespoons vegetable oil |
| - | | cider vinegar, for serving |
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