Greens
- 1 onion, halved and thinly sliced
- 1 T minced garlic
- 1 t. red pepper flakes
- 1 pound greens (collard, mustard, chard, kale or a mixture)
- 2 c. vegetable stock
- ½ t. liquid smoke flavoring
- Black pepper to taste
In a large pot, sauté the onion and garlic in a little water or stock until lightly browned. Add red pepper flakes and cook for another minute. Add stock, liquid smoke, and pepper. Add greens in batches, covering the pot and allowing them to wilt and cook down until all the greens are in the pot. Cover and simmer until greens become tender and lose their bitter flavor, about 30 minutes, depending on the type.
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