Empresss Zulu Greens

1. 1

   In a large sink of lukewarm water, agitate the collard greens well to remove any hidden grit.

2. 2

   Carefully lift the greens out of the water and transfer them to a colander, leaving the grit on the bottom of the sink.

3. 3

   Repeat the procedure in a sink of fresh water.

4. 4

   Cut off the woody stems, and chop them crosswise into 1/4-inch-thick pieces.

5. 5

   Coarsely chop the collard leaves.

6. 6

   Heat the oil in a 5-quart saucepan or soup kettle.

7. 7

   Add the carrots, onions, potato celery, ginger, chile peppers, and garlic.

8. 8

   Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes.

9. 9

   Stir in the chopped stems and the water; bring to a boil.

10. 10

    Add a batch of collard leaves, cover and let them wilt, about 5 minutes; stir the greens down.

11. 11

    Continue to add the greens in batches until they all fit into the pot.

12. 12

    Reduce the heat to medium-low and cook, stirring often, until all the vegetables are just tender, about 1 hour.

13. 13

    Stir in the Vege-Sal, cover tightly, and remove from the heat; let stand for 15 minutes.

14. 14

    Serve with vinegar on the side, for each guest to season his or her own serving.

* Per serving · 4 servings · Values may vary.