> You can't have one without the other...and my favorite third in the
> triumvirate is grits!  Grits are pretty straightforward (dry grits plus
> water and salt, boil, done).  Here are the recipes for the red beans of
> legend, that got stolen from the kitchen (no, really!), and our fabulous
> collard greens.

> Collard Greens

>    - 4 tablespoons oil
>    - 2 tablespoons nutritional yeast
>    - 1 large onion, chopped
>    - 1.5 teaspoons red pepper flakes
>    - 2 cloves garlic, finely chopped
>    - 2 pounds collard greens, mustard greens, and kale, chopped
>    - 6 cups vegetable stock
>    - 4 tomatoes, seeded and chopped
>    - freshly ground black pepper

> In a large pot over medium heat, heat oil and nutritional yeast. Saute the
> onions until slightly softened, about 2 minutes, then add the red pepper
> flakes and garlic, cook another minute. Add collard greens and cook
> another minute. Add the vegetable stock, cover and bring to a simmer. Cook
> until greens are tender, about 40 minutes. Add tomatoes and season with
> salt and freshly ground black pepper.

> Red Beans

>    - 1 T liquid smoke
>    - ¼ c maple syrup or molasses
>    - 1 pound small dried red beans, boiled → already made, in 3 jars
>    - 1 cup chopped onion
>    - 3 medium cloves garlic, minced
>    - salt and pepper, to taste

> In stockpot, combine beans with liquid smoke, onion, garlic, and 1 1/2
> quarts water. Cover and boil 2-3 hours. Mash some of the beans against the
> side of the pot to thicken the remaining liquid. Season with salt and
> pepper.