KWANZAA HEIGHTS

1 large bunch collards

1 small bunch mustard greens

1 large red onion, chopped

1 medium white onion, chopped

2 cloves garlic sliced

4 tablespoons safflower oil

Bragg Liquid Aminos to taste

 

Slice off sem tips of greens, leaving a generous amount of stem.  Submerge grees in water in a large bowl or pot.  Clean greens by hand in the water, removing sediment from leaves.  Drain off water.  Rinse sediment from bottom of bowl, and repeat.  Drain and rinse greens a few times if necessary, until sediment is gone.  Shake excess water from greens, separate into three or four bunches, and roll each bunch in a double length of sturdy paper towel.  Squeeze gently to remove remaining water.   Unwarp bundles of greens and slice each horizontally into medium sized strips.

 

Saute onions and garlic in oil for 1 minute until greens begin to limp.  Gradually add the remainder of the greens, a few handful  at a time.  When all greens are limp, saute together for another 2 minutes, then add Bragg Aminos and 1 ½ to 2 cups of water or enough to cook greens, leaving a little stock.  Add water if necessary while cooking on a medium, then low flame for 25 minutes or so according to how tender you prefer your greens.  Remove from heat.