Kwanzaa Recipes: Empress' Zulu Greens

[Guest guest]

Empress' Zulu Greens

Though most greens recipes are flavored with smoked

meat, this one is flavored with vegetables instead.

Preparation time: 20 minutes

Cooking time: About 1 hour, 20 minutes

Makes 6 to 8 servings.

 

Ingredients:

 

 

3 pounds collard greens

2 tablespoons vegetable oil

6 medium carrots, chopped

2 medium onions, chopped

1 medium russet potato, scrubbed, cut in 1-inch cubes

1 rib celery, chopped

1 tablespoon minced fresh gingerroot

2 fresh hot chili peppers, seeded, minced

1 clove garlic, minced

2 quarts water

1 1/2 tablespoons Vege-Sal

Cider vinegar, for serving

 

 

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 the oil in a kettle large enough to hold the

greens. Add carrots, onions, potato, celery, ginger,

chili 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 sea salt mixture available at

natural food stores.

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

http://mailplus.