After a soaking rain last week and steadily warming temperatures, the plants in the garden are really taking off! Harvesting now: head lettuce, strawberries, and collard greens. The arugula has been great the last few weeks but now it’s going to seed.
I cooked a big batch of collards using our favorite preparation for many types of greens (collards, kale, you name it). I can’t remember if I’ve shared this one before, so here you go!
Smoky vegan greens
8 or 10 cups fresh, rinsed, chopped greens
2 cloves garlic, minced
1/2 sweet onion, sliced thin
2 tbsp olive oil
1/2 tsp Liquid Smoke seasoning
1-2 tbsp red pepper flakes
2 c cold water
2 tbsp balsamic or red wine vinegar
Heat oil in a large stockpot over medium heat. Add onions and garlic and saute until just starting to get soft. Add greens (in batches if needed to fit in the pot) and let wilt. Pour in the water, and add the red pepper flakes, liquid smoke seasoning and salt and pepper; cover and turn down to medium-low for about 20 minutes or until cooked to taste.
Spoon out of the remaining liquid with a slotted spoon and mix in vinegar. Serve.
(The liquid smoke seasoning imitates the flavor of cooking with bacon, without the meat!)