Sunday, October 2, 2011


I'm growing my collards in my earth boxes


1 Tbsp olive oil
1 cup chopped onion
6 cloves garlic
20  collard leaves, rinsed, trimmed and chopped
5 Italian sweet peppers, cleaned, gutted and cut in strips
1/2 cup vegetarian broth
1 Tbsp agave nectar
1 Tbsp red wine vinegar
1 Tbsp liquid smoke flavoring
smokey paprika
salt and black pepper to taste

marrying the flavors


Heat oil in large pot.  Saute onion and garlic, red wine vinegar and veggie broth in oil until onions are translucent.

Place chopped collard greens and green pepper in pot, and add water to cover.

Stir in liquid smoke.  Season with salt,  pepper and paprika.

Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until tender.

ready to serve

over brown rice or other whole grain

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