(by Anisa Nyell Johnson)
2 large bunches of collards and 1 bunch kale, cleaned and chopped
1 c. mango juice
2 c. Cruzan Mango Rum
1 c. vegetable stock or water
1/4 - 1/2 c. olive oil
1/3 c. onions, chopped
1/2 c. sliced red, yellow, or orange peppers
1 t. apple cider vinegar
1 t. truffle salt
2 T. turmeric
1 T. Saigon cinnamon
2 T. organic curry powder
1 T. cayenne pepper
1 t. powdered ginger or 3 slices fresh ginger, chopped
pink Himalayan sea salt and black pepper, to taste
Place greens in a large stock pan.
Add remaining ingredients.
Cover, bring to a boil, and let boil for 45 minutes, stirring intermittently.
Reduce heat and simmer for another 1 hour and 15 minutes, adding more stock, water, and/or mango rum if needed.
(Read My Two Mommies, the story that accompanies this recipe.)