Convert Smokey Spiced Collard Greens recipe to TeX

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>

plants/smokey_spiced_collard_greens.tex

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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass{../recipe}
+
+\recipeName{Smokey Spiced Collard Greens}
+\recipeServes{4}
+\recipeServingSize{1 cup}
+\recipeSourceBook{The Everything Vegetarian Cookbook}{157}
+
+\begin{document}
+\begin{ingredients}
+\addIngredient{1 bunch}{collard greens}
+\addIngredient{1 tablespoon}{olive oil}
+\addIngredient{1 medium}{white turnip, peeled and diced}
+\addIngredient{1 medium}{onion, chopped}
+\addIngredient{1}{chipotle chili, dried or canned, cut in half}
+\addIngredient{1 cup}{vegetable stock}
+\end{ingredients}
+
+\begin{steps}
+\addStep{Wash \ingredient{greens}, remove the stems,
+	 and cut the leaves into long, thin strips.}
+\addStep{Heat \ingredient{oil} in a large, heavy-bottomed pot over
+	 \textbf{medium-high} heat.  Add the \textbf{turnip}, \textbf{onion},
+	 and \textbf{chili} and saute \textbf{5 minutes},
+	 or until the onion is translucent.}
+\addStep{Add the \ingredient{greens} and saute \textbf{2 -- 3 minutes},
+	 or until greens are wilted.}
+\addStep{Add \ingredient{vegetable stock} and bring to a boil.
+	 Reduce heat to \textbf{low} and simmer for \textbf{20 minutes},
+	 or until greens are very tender and turnips are soft.}
+\end{steps}
+
+\addSuggestion{Side}{Rice.}
+\addReheating{Combine \textbf{1 cup} \ingredient{Smoky Spiced Collard Greens}
+	      and \textbf{\quarter cup} \ingredient{water} in a small
+	      saucepan.  Heat over \textbf{medium} heat until greens are hot
+	      and water has steamed off.}
+\end{document}