%
% 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}