1 large purple-top turnip
1 bunch collard greens
1 medium onion, chopped
1 clove garlic, finely diced
1/4 cup fresh cilantro
4 tablespoon liquid smoke
2 tablespoon canola oil (or 1T canola and 1T red pepper infused olive oil)
red pepper flakes (if you use straight canola)
fresh ground pepper
These are even better than the collards and turnips I remember from down South -- but without the traditional pork ingredients. Serve with vegan cornbread or rice for a full southern meal.
Cube turnip - not too small (I do about 1 1/2 inch cubes).
Prepare collards by chopping off thick end stems and slicing into large sections.
Sautee onion in oil until slightly wilted.
Add garlic and stir around until both are more wilted.
Add 2 teaspoons of liquid smoke.
Immediately add turnips. Stir fry for about 5 to 10 minutes, while adding paprika, cilantro, red pepper flakes, sea salt, black pepper.
Add 2 more teaspoons of liquid smoke, 1/4 cup of water, stir a bit.
Immediately place collards in the pan. Dont stir. Just lower the heat, cover, and let them steam on top of the turnips for about 30 minutes, or until turnips are tender. (Its best if you leave the cover in place the whole time, so the smoke flavor doesn't get out. I'd rather overcook than let that good smoke flavor get away!)