Ingredients:
1. Sweat the shallots, ginger and garlic.
2. Deglaze with the white wine.
3. Add the remaining ingredients and stew until the greens are tender and all the liquid is almost gone.
4. Smoke the greens for at least 45 mins.
Recipe from Chef Marcus Samuelsson of C-House Fish and Chops, 166 East Superior. 1 Lb collard greens 3 shallots, sliced 2 in piece of ginger, diced 1 Lb kale 5 garlic cloves, chopped 1/4 C white wine 4 C vegetable stock Salt and pepper to taste