Vegetarian Collard Greens

Standard collards are a little too hammy for Nicole or other vegetarians. But with these you don’t even miss the meat.

2 bags collard greens (washed well)

1 bag mustard greens

3 tomatoes

1 onion (diced)

1 jalepeno (diced)

4 cloves of garlic

32oz vegetable broth

16oz water

1tsp Salt

Pepper

Tapatio

 Roast tomatoes and garlic in olive oil at 350ᵒ for about 20 minutes or until garlic is soft and brown and tomato skins has cracked. Let cool, and peel the tomatoes. In a big stock pot sweat onion. Add roasted tomatoes and garlic and mash them so there are no big chunks. Add greens, vegetable broth, jalapeno, and water. Bring to boil, then simmer for 60 min or until greens are tender and liquid is mostly reduced. Add salt to taste, pepper, and a few dashes of Tapatio for some extra heat and flavor.