COLLARD GREENS (VEGETARIAN)
Steps:
- Remove thickest stems from the greens and set in a basin of cold water with some vinegar for about 10 minutes. Pour out water, and rinse well until no grit appears in bottom of wash basin. Chiffonade collards into 1/3" ribbons. Saute onion, garlic and crushed red pepper in olive oil until translucent. Add greens and stir for a few minutes until wilted. Add water, molasses, brown sugar, vinegar and seasonings to pot. Cover and simmer until greens are soft, approximately 45 minutes.
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