Southern-style collard greens

Yield: 4 servings

Measure 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

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.

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