Sweet Greens

(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.)