Tangy 'n' Spicy Vegetarian Collard Greens

Ingredients

• 3 bunches cleaned and cut collard greens
• 7 cups water
• 1 teaspoon brown sugar
• 3 tablespoons olive oil
• 2 garlic cloves, finely minced
• 1 large white onion, finely chopped
• 1 red bell pepper, thin 2 inch long strips
• 1 yellow bell pepper, thin 2 inch long strips
• 2 tablespoons liquid smoke
• 1/2 cup balsamic vinegar
• 1/2 cup apple cider vinegar
• 1 tablespoon dried bay leaf, chopped
• 1 tablespoon dried thyme
• 1 tablespoon celery salt
• 1 tablespoon black pepper
• 2 tablespoons coriander, tied in cheesecloth
• 1 tablespoon onion powder
• 1-2 tablespoon dry crushed red pepper
• 1 dash worcestershire sauce
• 1 cup water (optional)

Directions

1. 1

   Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside.

2. 2

   In a large pot, heat 7 cups of water and brown sugar to boiling.

3. 3

   Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium.

4. 4

   As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot.

5. 5

   Add all greens to pot, stirring gently to submerge greens into broth.

6. 6

   Cook on medium heat for 45 minutes.

7. 7

   Then reduce heat to low and simmer for another 20 minutes.

8. 8

   Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy.

9. 9

   Serve with sweet cornbread.

10. 10

    Enjoy!