Empresss Zulu Greens

• 3 pounds collard greens
• 2 tablespoons vegetable oil
• 6 medium carrots, chopped
• 2 medium onions, chopped
• 1 medium Russet potato, scrubbed and chopped into 1-inch pieces
• 1 celery rib, chopped
• 1 tablespoon minced fresh ginger
• 2 fresh hot chile peppers, such as jalapeno, seeded and minced
• 1 garlic clove, minced
• 2 quarts water
• 1 1/2 tablespoons Vege-Sal (available at natural foods groceries)
• Cider vinegar, for sprinkling

1. In a large sink of lukewarm water, agitate the collard greens well to remove any hidden grit.
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. Repeat the procedure in a sink of fresh water.
4. Cut off the woody stems, and chop them crosswise into 1/4-inch-thick pieces.
5. Coarsely chop the collard leaves.
6. Heat the oil in a 5-quart saucepan or soup kettle.
7. Add the carrots, onions, potato celery, ginger, chile peppers, and garlic.
8. Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes.
9. Stir in the chopped stems and the water; bring to a boil.
10. Add a batch of collard leaves, cover and let them wilt, about 5 minutes; stir the greens down.
11. Continue to add the greens in batches until they all fit into the pot.
12. Reduce the heat to medium-low and cook, stirring often, until all the vegetables are just tender, about 1 hour.
13. Stir in the Vege-Sal, cover tightly, and remove from the heat; let stand for 15 minutes.
14. Serve with vinegar on the side, for each guest to season his or her own serving.

collard greens, vegetable oil, carrots, onions, potato, celery, fresh ginger, peppers, garlic, water, sal, vinegar

Taken from www.cookstr.com/recipes/empressrsquos-zulu-greens (may not work)