...and Collard Greens never grow old with me. No matter how old I get, I will always love greens. Mustard greens, collard greens, turnip greens.

And best of all, I'm always finding new ways to cook (or not cook) them.

Being from the South,however, I grew up eating greens with pork in them. This is something I movd away from as an adult.

As a vegetarian, I now focus on eating healthier sans the pork and other kinds of flesh. Here is a simple recipe for collard greens that requires virtually no work except cutting the greens up if you can find them fresh and whole.

I don't generally measure anything I cook anymore, so it's challenging for me to give exact ingredient proportions, especially since I often cook for one. The best I can do is give you general proportions and hope you trust yourself and use your palette and nose to guide you through. It will make you a better cook.

1. 2 to 4 bunches of fresh collard greens
2. 4 cloves of garlic
3. 2 red peppers
4. 4 tablespoons of olive oil
5. 4 teaspoons of liquid smoke

6. sea salt, Braggs liquid aminos, or tamari
7. a few dashes of garlic powder and cayenne pepper

Some of the basic ingredients I keep on hand and use in my kitchen are sea salt, lemon, garlic powder, olive oil, and cayenne pepper.

They are so multi-purpose and universal, how could you go wrong.

I also keep a healthy supply of fresh garlic, red and yellow onion, and red peppers around as much as possible.

To this recipe, you could also add red peppers, garlic, and even red onion. Experiment and let your palette be your guide.

Here's a recipe I found on Youtube....Nice job.

There are things I do differently such as substituting for meat with Liquid Smoke and adding the olive oil at the end of the recipe so that it is not heated. I simply add about a 1/2 cup to 1 cup of water to the bottom of the stainless steel pot I use.

Overall, it's a pretty good video. I'll soon have one to share too.

Your greens will tell you when they're ready.

Let them cook down on medium temperature. They will change color as well - from a bright green, to a paler green.

One thing you don't want is mushy overcooked greens. I hate going to restaurants where they serve them. AAGGH.

So turn the fire (or burner) off when they look done. Taste if necessary.

Here comes the fun:

Next add your spices and olive oil. Garlic powder, cayenne pepper, and lemon juice. Don't forget your Liquid Smoke if you're trying to kick the pork habit.

And that my friends is all. Serve and enjoy. I like to eat my greens with brown rice, cornbread, lentils, couscous, or even tabouli salad.

Bon Appetite, y'all!!!