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.
So people complain that there’s a lot of rubbish online, or that it’s
dominated by Americans, or that you can’t necessarily trust what you read on
the web. Imagine trying to apply any of those criticisms to what you hear on
the telephone. Of course you can’t ‘trust’ what people tell you on the web
anymore than you can ‘trust’ what people tell you on megaphones, postcards or
-- Douglas Adams
This page was last modified on 2011 December 20.