4 bunches collard greens
4 Tbsp. olive oil
4 medium onions
4 cloves garlic, minced
4 carrots, minced
1 1/2 cups vegetable stock
2 chipotle peppers
Salt, to taste
• Heat the oil in a large saucepan. Add the onions and the garlic cloves. Sauté until the onions are soft.
• Add the collard greens, carrots, peppers, and vegetable stock. Cook until tender.
• Season with the salt.
Makes 8 servings
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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?”
— Ingrid Newkirk, PETA Founder and co-author of Animalkind
