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Overloading the Machine
Collard Greens
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.
We should be careful to get out of an experience only the wisdom that is
in it - and stay there, lest we be like the cat that sits down on a hot
stove-lid. She will never sit down on a hot stove-lid again - and that
is well; but also she will never sit down on a cold one any more.
-- Mark Twain
This page was last modified on 2011 December 20.