Empress' Zulu Greens Recipe

(Recipe courtesy of Chef Clifford Rome, DeJoie's Bistro, Chicago, Illinois) Though most greens recipes are flavored with smoked meat, this one is flavored with vegetables instead.
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  • 3 pounds collard greens
  • 1 1/2 tablespoons Vege-Sal
  • 2 quarts water
  • 1 clove garlic, minced
  • 2 fresh hot chili peppers, seeded, minced
  • 1 tablespoon fresh gingerroot, minced
  • 1 stalk celery, chopped
  • 1 medium russet potato, scrubbed and cut in 1-inch cube
  • 2 medium onions, chopped
  • 6 medium carrots, chopped
  • 2 tablespoons vegetable oil
  • cider vinegar, for serving
Fill a sink with cold water and add the collards. Agitate them to remove the dirt, changing the water if necessary; drain. Cut off the woody stems and cut crosswise into 1/4-inch pieces. Coarsely chop the leaves.

Heat oil in a kettle large enough to hold the greens. Add carrots, onions, potato, celery, gingerroot, peppers and garlic. Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes. Stir in chopped stems and water; heat to a boil. Add a batch of collard leaves and cook until wilted. Repeat adding batches until all fit in the kettle.

Reduce heat to medium-low and cook, stirring often, until all the vegetables are tender, about 1 hour. Stir in the Vege-Sal, cover tightly and let stand for 10 minutes. Serve with vinegar on the side.

* Vege-Sal is a seasoned salt mixture available at Natural Food Stores

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