Dark Leafy Greens [Collard]

Here is a recipe I use, that is a combination of a recipe that Rachel Maetsz shared with a number of paleofood listers (before this group was created) and a recipe I found in an old Vegetarian Times.

2 bunches collard greens, or combination collard and kale
1 large onion, diced
2 cloves garlic, pressed
1 tsp dry mustard powder
hot sauce (made with apple cider vinegar)
ume plum vinegar or lemon juice
salt
pepper
1 cup slivered almonds
3 T bacon fat, coconut oil or olive oil
water or broth

Wash greens thoroughly so as to remove every trace of sand. Remove leaves from stem, either using a knife (collards) or running your pinched fingers along the stem to pull the leaf away. Slice stems, and cut greens into 1.5 inch squares. Set aside. Dice onion, press garlic. Heat fat in dutch oven over medium heat. Saute onions until beginning to soften; add garlic and stir a few minutes. Add spices, salt, pepper and hot sauce to taste; stir a few minutes more. Add enough water or broth to cover bottom of pan by 1/4 inch. When water boils, add greens and a few dashes ume vinegar. Return to boil, stir veggies up from the bottom, reduce heat to simmer and cover. Cook, stirring occasionally, until greens are tender but still bright green. Stir in sliced almonds, remove from heat and place in serving bowl.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001