Dinear Anocht Ain't About Pretty

While experiencing the painful melody that has haunted my days and nights ("What Would Brian Boitano Do?") tonight I cooked a family favorite from the Southern/Provencal cuisine column. Beans & greens.

1 can Northern Beans, drained.
1 diced Onion
3 thinly sliced Carrots
1 can whole peeled tomatoes, drained, halved and half-assedly seeded.
Half an heirloom tomato from the garden.
3 Cloves of sliced Garlic
1 Big Bag of Collard Greens
A bunch of good Herb De Provence (not homemade).
A couple of Spoonfuls of Vegetarian "Better Than Bullion"
Salt n' Pepa('s here and we're in effect)

Saute Onion in a medium wok until it is getting there (translucent?). Add beans, carrots, garlic and heat for a while longer. Then add collard greens and tomatoes. Cover the wok.

Realize (thanks to your wife's memory--a miraculous achievement given the sleep dep. of new motherhood)
Start a second pot with water and the superior to bullion product. Take the collard greens out of the wok and put them in the pot. When you think of it, add a small pour of jasmine rice to the pot.

Let the greens cook on medium. Turn the wok off.

Put the greens in the wok. Heat it all (med-low/low). Add salt & pepperat the end (soup base is salty).

Serve with hard cheese (used asiago) and cayenne hot sauce.

Cooked in about an hour--time could be shortened significantly.