The first Sunday of every month is “meatless Sunday” for our hospitality hour after church. This initiative was organized by Brad, Ricky, Sergio, Sallie, and Mary. See below for some of the recipes.
Sallie’s Collard Greens (June)
Fry a large onion in a tablespoon of olive oil until soft.
Add a large container of veggie broth and two bags of washed, shredded collard greens and bring to a boil.
Add a teaspoon of smoked paprika and a goodly jigger of soy sauce - adjust to taste.
Cook until soft - an hour or so.