Southern-style collard greens
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ¼ | cup | Diced onion |
| 1 | Bay leaf | |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Minced fresh garlic |
| 1 | tablespoon | Vegetarian Worcestershire sauce |
| 2 | teaspoons | Tamari |
| ¼ | teaspoon | Cumin |
| 1 | teaspoon | Honey |
| 4 | cups | Chopped fresh collard greens |
| 1 | tablespoon | Olive oil |
| Salt and black pepper; to taste | ||
| Cayenne pepper; to taste | ||
Directions
4 SERVINGS DAIRY-FREE
This super-easy side dish is a regular on Magic Johnson's table-in fact, it's one of his most frequent requests for chef Carol Quigless.
In medium pot, combine water, onion, bay leaf, allspice, garlic, Worcestershire sauce, tamari, cumin and honey. Bring to a boil, reduce heat and simmer 5 minutes. Add collard greens and return to a boil. Reduce heat and simmer, covered, until greens are tender, about 30 minutes.
Remove pot from heat; cool slightly. Remove bay leaf and stir in oil. Add salt, pepper and cayenne to taste. Serve hot.
PER SERVING: 54 CAL.; 1G PROT.; 3G TOTAL FAT (0 SAT. FAT); 6G CARB.; 0 CHOL.; 184MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 30 Converted by MM_Buster v2.0l.