Empresss Zulu Greens

Directions

1. 1
   In a large sink of lukewarm water, agitate the collard greens well to remove any hidden grit.
2. 2
   Carefully lift the greens out of the water and transfer them to a colander, leaving the grit on the bottom of the sink.
3. 3
   Repeat the procedure in a sink of fresh water.
4. 4
   Cut off the woody stems, and chop them crosswise into 1/4-inch-thick pieces.
5. 5
   Coarsely chop the collard leaves.
6. 6
   Heat the oil in a 5-quart saucepan or soup kettle.
7. 7
   Add the carrots, onions, potato celery, ginger, chile peppers, and garlic.
8. 8
   Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes.
9. 9
   Stir in the chopped stems and the water; bring to a boil.
10. 10
    Add a batch of collard leaves, cover and let them wilt, about 5 minutes; stir the greens down.
11. 11
    Continue to add the greens in batches until they all fit into the pot.
12. 12
    Reduce the heat to medium-low and cook, stirring often, until all the vegetables are just tender, about 1 hour.
13. 13
    Stir in the Vege-Sal, cover tightly, and remove from the heat; let stand for 15 minutes.
14. 14
    Serve with vinegar on the side, for each guest to season his or her own serving.