Professional: Past Courses • Resume • Papers

Personal: Photos • Recipes • Links

Messa Collards

From Fresh From the Vegetarian Slow Cooker by Robin Robertson.

Ingredients:

• 1 Tbsp. olive oil
• 1 small yellow onion, chopped
• 1 large garlic clove, minced
• 1 lb. fresh collard greens, trimmed of heavy stems, washed, and coarsely chopped
• 1 cup vegetable stock
• Salt and black pepper, to taste
• 1 1/2 Tbsp. cider vinegar or 1 tsp. liquid smoke

Pour the oil into a slow cooker set on high heat. Add the onions and garlic and cook, covered, while preparing the remaining ingredients.
Add the collards and stock to the slow cooker and season with the salt and pepper. Change the setting to low and cook, covered, for 6 hours, until the collards are tender.
Just before serving, stir in the vinegar or liquid smoke.
Makes 4 servings

<<