‘Messa’ Collards

1 Tbsp. olive oil
1 small yellow onion, chopped
1 large garlic clove, minced
1 lb. fresh collard greens, trimmed of heavy stems, washed, and coarsely chopped
1 cup vegetable stock
Salt and black pepper, to taste
1 1/2 Tbsp. cider vinegar or 1 tsp. liquid smoke

• Pour the oil into a slow cooker set on high heat. Add the onions and garlic and cook, covered, while preparing the remaining ingredients.
• Add the collards and stock to the slow cooker and season with the salt and pepper. Change the setting to low and cook, covered, for 6 hours, until the collards are tender.
• Just before serving, stir in the vinegar or liquid smoke.

Makes 4 servings

From Robin Robertson’s Fresh From the Vegetarian Slow Cooker