TANGY 'N' SPICY VEGETARIAN COLLARD GREENS

Tangy 'n' Spicy Vegetarian Collard Greens image

Provided by KezCaL

Time 1h40m

Yield 4-5 serving(s)

Number Of Ingredients 20

3 bunches cleaned and cut collard greens
7 cups water
1 teaspoon brown sugar
3 tablespoons olive oil
2 garlic cloves, finely minced
1 large white onion, finely chopped
1 red bell pepper, thin 2 inch long strips
1 yellow bell pepper, thin 2 inch long strips
2 tablespoons liquid smoke
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
1 tablespoon dried bay leaf, chopped
1 tablespoon dried thyme
1 tablespoon celery salt
1 tablespoon black pepper
2 tablespoons coriander, tied in cheesecloth
1 tablespoon onion powder
1 -2 tablespoon dry crushed red pepper
1 dash Worcestershire sauce
1 cup water (optional)

Steps:

Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside.
In a large pot, heat 7 cups of water and brown sugar to boiling.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium.
As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot.
Add all greens to pot, stirring gently to submerge greens into broth.
Cook on medium heat for 45 minutes.
Then reduce heat to low and simmer for another 20 minutes.
Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy.
Serve with sweet cornbread.
Enjoy!