Recipes

˝ cup                                       butter

6                                              garlic cloves (minced)

1 lrg.                                        red onion (diced)

2 Tbsp.                                   chicken or vegetable base

˝ cup                                     sun-dried tomatoes (chopped)

2 lb.                                         fresh collard greens (chopped)

Bouquet Garni (see below)

Melt butter in large stockpot.  Add garlic and onions until onions are translucent.  Add tomatoes, sauté for 3 minutes.  Add greens and sauté until greens begin to wilt.  Add 4 quarts of water and bring to boil.  Add bouquet garni.  Let boil on low heat for 1 hour (skimming off excess fat and discard).

Bouquet Garni

3 sprigs                                  parsley

2 sprigs                                  thyme

1                                              bay leaf

3-5    peppercorns

Lay all the above in a 6” washed cheesecloth, then gather up the edges and tie into a bundle with kitchen string.   Leave a little extra string to tie to pot handle for easy retrieval.