Empress' Zulu Greens
Source of Recipe
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Recipe Introduction
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.
List of 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
Recipe
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.
Recipe adapted from Kwanzaa: An African-American Celebration of
Culture and Cooking by Eric V. Copage (William Morrow, $25).
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