Collard Greens Without The Meat! Yum

Kweli’s Vegetarian Greens
Greens are a very nutritious and inexpensive. We all grew up eatin’ Mama’s Greens. So if this one thing you miss when you become a vegetarian is a good ol’ pot of greens. Here’s a great easy recipe. Not even yo’ folks would mind whipping a special pot of these up for you.
Ingredients:
2-3 pounds of greens or several large bunches (If you can't get them fresh, frozen will do).
1 stick of soy-based margarine
1 small onion
1 green bell pepper
2 garlic cloves
1 celery stalk
Spices to taste: black pepper, salt, red pepper, rosemary, oregano, basil & thyme)


Procedure
Make a spice mix by taking all vegetables and spices and mince in a food processor. Bring spices mix and margarine to a boil in a (6 quart) pot of water. Take the greens and separate the leaves (if fresh). Now rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.
Next, add your greens to the pot. Since this is a lot of greens, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add more. Add you salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the taste evenly. Taste to confirm they are the tenderness you prefer.
If you used frozen collards, simply pour them - frozen - right from the package to the pot.
Serving Information
Serves:
Fat: g
Calories: