1 C chopped onion
2 cloves garlic
1 t Braggs liquid aminos (see Hint below)
water as needed
1½ lb greens - rinsed, trimmed and chopped
1 T brown sugar
2 t blackstrap molasses
1 T liquid smoke flavoring
½ t ground black pepper

Saute onion and garlic in Braggs liquid aminos and 1 T water tender. Add greens with enough water to just cover. Stir in brown sugar, molasses, liquid smoke and pepper. Bring to a boil, reduce heat, and simmer until greens are tender (about 35 minutes for collard greens, time will vary depending on type of greens).

4 servings, each 47 calories:   2% from fat (0.2 g),  82% from carbohydrates (10.5 g),  14% from protein (1.7 g).  Sodium 64 mg,  Fiber 1.7 g.

Healing Heart Hint

Sodium-reduced soy sauce or tamari can replace Braggs liquid aminos.

Use your favorite greens, almost any greens will work. Cooking time will depend on the type of greens; Asian cabbages will take less time, mustard greens or dandilion greens a little longer.

Pepper becomes hotter during cooking. If stronger pepper flavor is desired, test taste after half cooked, add accordingly.

For a devilishly different variation, add ½ t dry mustard powder (or 1 T Dijon mustard) with greens before cooking.

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©2004 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org