January 4th 2014

Collard greens so good, you'll want to eat  them as the main course!

Butter  Bean and Tomato Drenched Collard Greens

1 large can or package frozen butter beans, rinsed
1 cup sun-dried tomatoes
2 pounds of collards, ribs removed and sliced thinly, cut leaves into bite size pieces
1 Tbsp lemon juice
1 Tbsp red wine vinegar
2 Tbsp tomato paste
1 Large onion, diced 
4 cloves garlic, minced
1 small jalepeno, minced
1 tsp. salt
5 1/2 cups vegetable stock

Plave tomatoes in a small bowl and cover with boiling water and set aside for 20 minutes
rinse and drain the collards and stems. In a large pot over high heat, bring 3 quarts saltedwater to boil and cook collard stems for 3 minutes then add leaves and cook another three minutes. drain and rinse.
Put the tomatoes and their liquid into a blender with the lemon juice, salt vinegar and tomato paste and blend until creamy.
In large pot, heated high add onion and brown slightly, adding water by the teaspoon as needed so they don't stick. Add the garlic, and jalenpeno and saute until starting to turn golden. Add the tomato mixture and cover and simmer for about 20 minutes until mixture thickens.
add the collards and stems, veggie stock and beans. Stir well and partially cover and simmer for about 30 minutes or until greens are very tender. Adjust for salt and serve over brown rice.