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Southern Greens

It's traditional for a Southern family to celebrate New Year's Day with football, beer, no laundry, black eyed peas, corn bread, collard greens, and hot sauce. We had most of these things, and by "most" I actually mean half; which is fitting since the ShugaShack only houses 1.5 Southern folk (that's 50% of the VegFam).

We invited the extended family over for dinner and dinner became quite a feast. I ate myself into a food coma: Hoppin' John, Cast Iron Skillet Cornbread, Pineapple Upside Down cake, and of course, collard greens.

If you've ever come to the conclusion that you don't like collard greens, or if you've never tried them, here's a chance to let them impress you. And you will be impressed. Because they are good.

2 lbs collard greens, rinsed, stems removed, and chopped
5 c veggie broth
3 tsp apple cider vinegar
salt and pepper
1 tsp liquid smoke
2 c mushrooms
1/4 c pineapple juice
2 tbsp olive oil
2 tbsp water
2 tbsp soy sauce
1/2 tsp liquid smoke
cayenne pepper

  1. Combine the mushrooms, pineapple juice, olive oil, water, soy sauce, liquid smoke, and cayenne pepper together. Let it sit for awhile to marinate. 
  2. Bring your chopped collards to a heavy simmer with the rest of the ingredients. Let simmer for about 45 minutes.
  3. When the 45 minutes has passed, dump the shrooms, marinade and all, into a pan and cook 'em up until they start to brown. 
  4. Pour the mushrooms and any pot liquor in with the greens. Continue simmering for at least 15 minutes, or until you're ready to eat. 
Here's a classic New Year's Day dinner plate.

Annnnnd here's a little torture.


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