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This charmingly quirky song about Collins and Marshall’s life at the time had never been recorded before and Shirley wanted to record it for her children. The song found its way onto Heart’s Ease after Collins “came across a tape among the hundreds I have got – and there was me singing it in the Sixties, with Davy Graham playing guitar”. Serve at once, or cover until needed.One of the album’s non-traditional tracks, the lyrics for “Sweet Greens and Blues” were written by Shirley’s first husband Austin John Marshall, a graphic artist and poet who produced several of her albums and had the inspired idea of getting Shirley to work with blues/jazz/world music guitarist Davy Graham on the extraordinary album Folk Roots, New Routes in 1964. Adjust the vinegar, soy sauce, syrup, and ketchup as well.Ĭontinue cooking until the beans are hot and nicely glazed, about 5 minutes. This is a season-to -taste kind of dish, so you can make it subtle or bold to your liking. Stir together, then add the beans and stir to coat.Īdd the seasoning to taste, followed by pepper or dried hot red pepper flakes. In the same skillet, combine the vinegar, soy sauce, syrup, and ketchup. If any water is left in the pan, drain it and remove the greens to a plate. Cook, stirring frequently, until bright green and tender-crisp, about 3 to 4 minutes. Add the greens and turn up the heat to medium-high. Heat the oil in a medium skillet or stir-fry pan. Chop the slices in a few places to shorten the ribbons. Roll up snugly from one of the narrow ends, then slice into very thin ribbons. Stack 4 or 5 similar-sized leaf halves atop one another.

Photos by Hannah Kaminsky, .Ĭut the collard or lacinato leaves fairly neatly away from the stems with kitchen shears. Recipe adapted from Plant Power by Nava Atlas. Or, you can serve it on a simple bed of grains, or even soft polenta. It pairs well with pasta, potato, and grain dishes, with which it’s not so much a side dish but a side-by-side dish, pulling its own weight in all ways. Perfect pairings: This sweet and smoky beans and greens preparation goes well with so many other dishes, and is a great way to add protein to the plate. And the aroma that liquid smoke sends throughout the house, beyond the kitchen - don’t get me started.

To be honest, I much prefer these kinds of barbecue seasonings to liquid smoke, which is not only harder to find, but, to my palate, not nearly as flavorful. The original Barbecue and the Mesquite flavors are my favorites, though there are several others. Barbecue seasoning is what I call a “flavor bomb” - something that, even in modest quantity, adds a big burst of flavor to simple preparations like this one.ĭiscover barbecue seasonings: Lately, I’ve fallen in love with barbecue seasonings - the kind you find right in the spice section of most supermarkets. Pairing them in dishes like this simple skillet is cheap, nourishing, and with the right seasoning, so tasty and appealing. Beans and greens are a match made in vegan heaven.