Recipes and Ideas

Empress′ Zulu Greens

(Recipe courtesy of Chef Clifford Rome, DeJoie′s Bistro, Chicago, Illinois)

Though most greens recipes are flavored with smoked meat, this one is flavored with vegetables instead.

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  • * 3 pounds collard greens
  • * 1 1/2 tablespoons Vege-Sal
  • * 2 quarts water
  • * 1 clove garlic, minced
  • * 2 fresh hot chili peppers, seeded, minced
  • * 1 tablespoon fresh gingerroot, minced
  • * 1 rib celery, chopped
  • * 1 medium russet potato, scrubbed and cut in 1-inch cube
  • * 2 medium onions, chopped
  • * 6 medium carrots, chopped
  • * 2 tablespoons vegetable oil
  • * Cider vinegar, for serving


Fill a sink with cold water and add the collards. Agitate them to remove the dirt, changing the water if necessary; drain. Cut off the woody stems and cut crosswise into 1/4-inch pieces. Coarsely chop the leaves.

Heat oil in a kettle large enough to hold the greens. Add carrots, onions, potato, celery, gingerroot, peppers and garlic. Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes. Stir in chopped stems and water; heat to a boil. Add a batch of collard leaves and cook until wilted. Repeat adding batches until all fit in the kettle.

Reduce heat to medium-low and cook, stirring often, until all the vegetables are tender, about 1 hour. Stir in the Vege-Sal, cover tightly and let stand for 10 minutes. Serve with vinegar on the side.

* Vege-Sal is a seasoned salt mixture available at Natural Food Stores