3 bags of Glory turnip greens or collards (I like 2 bags of turnip and 1 bag of mustard greens)
32 oz box of Kitchen Basics unsalted vegetable stock
1 onion, chopped
6 garlic cloves, chopped
2 celery stalks, chopped
1 cup of extra-virgin olive oil
½ cup of apple cider vinegar
1 tspn of baking soda
½ tsp crushed red pepper flakes
2 tablespoons of Colgin’s hickory liquid smoke
2 tablespoons of garlic powder
2 tablespoons of onion powder
1 tablespoon of dried basil (optional)
1 tspn of salt and pepper, to taste
In an 8 qt stockpot, heat the olive oil on medium heat. Add the onions, celery, and garlic. Saute for about 8-10 minutes, stirring constantly until onions are cooked down. To the pot, add vegetable stock, garlic powder, basil, crushed red pepper, liquid smoke, apple cider vinegar, baking soda, salt, and pepper. Stir together and simmer for about 10 minutes, tasting to see if it is seasoned to your liking, and add extra seasoning if necessary. Once the stock liquid tastes right to you, add your bags of greens, flipping them over in the pot with a big spoon to make sure they are evenly coated with the seasonings. Cover and simmer for about 30 – 45 minutes, or until your level of doneness. Serve.
*Double the recipe if you would like to freeze extra in freezer bags for later use. The key is in the seasoned stock mixture…if your liquid is good, your greens will be good!