Collards with Brown Rice Vinegar and Tamari

From The Kripalu Cookbook


1 cup water                                                      8 cups Collard Greens, de-stemmed,

1 TBSP tamari                                                     washed, dried, and chopped

2 ¼ tsp brown rice vinegar                                1/3 cup roasted sunflower seeds


*To roast sunflower seeds:  Preheat oven to 275F.  In a small baking pan, place the seeds and bake for 4-6 minutes or until golden, stirring frequently


In a large, deep skillet, heat the water and sauté the Collard Greens for about 20 minutes, or until tender.  Turn off heat.  Add the tamari, vinegar, and seeds and mix together well.  Serve hot or cold.