Recipe adapted from Mississippi Vegan Cookbook
3 cups shredded turnip greens
2.5 cups shredded mustard greens, collard, or kale, large stems removed
3/4 cup vegetable broth
3/4 cup diced onion
2 tsp minced garlic
1 tsp rice vinegar
1 tsp maple syrup
2 tsp tamari or soy sauce
Splash liquid smoke
Salt and pepper, to taste
Place all ingredients (except salt and pepper) in large pot. Cook on medium-high heat, stirring often. Cover pot once it boils and cook for 5 minutes. Remove lid and lower heat to medium, cook uncovered for 10 to 15 minutes until most of liquid has evaporated, stirring often. Season to taste and serve.
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