Three Springs Farm

This recipe is courtesy of our friend, Vera Berlin.

1. Sauté one onion (chopped) and 2 large garlic cloves finely sliced in olive oil until tender on low heat.
2. Add collard greens a bit at a time until they have decreased in size. Stir for about 4 minutes.
3. Add 2 or 3 cumin seeds.
4. Pour in enough vegetable broth to cover greens.
5. Cook on low heat for about 45 minutes covered. Uncover and continue cooking reducing the liquid.
6. Add cinnamon and salt to taste
7. Before serving, squeeze some juice from a fresh lemon and heat. The lemon takes out whatever bitter taste remains.

This is based on two bunches of greens.

© Vera Berlin 2006