Heat 8 cups water, 2 veggie bouillon cubes, and 2 teaspoons liquid smoke to boiling. Add collard greens (cleaned and very roughly chopped if needed to fit in the pot). The water should be enough to cover the greens. Cover loosely and simmer for 45 minutes, stirring once halfway through. Check the biggest stems for tenderness and cook more if needed. Strain and save the juice for dipping cornbread in, or for a soup base. Chop the greens. Add some of the juice back if they are dry. Salt to taste.
When all is said and done, more is said than done.
-- Lou Holtz
This page was last modified on 2011 December 20.