Tangy 'n' Spicy Vegetarian Collard Greens

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 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 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)

Recipe

• 1 clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. cut greens as desired, then set aside.
• 2 in a large pot, heat 7 cups of water and brown sugar to boiling.
• 3 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.
• 4 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.
• 5 add all greens to pot, stirring gently to submerge greens into broth.
• 6 cook on medium heat for 45 minutes.
• 7 then reduce heat to low and simmer for another 20 minutes.
• 8 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.
• 9 serve with sweet cornbread.
• 10 enjoy!