Fat free collard greens

1 bunch of collards (about 8 full size leaves), chopped including stems
1 medium onion diced
2 medium tomatoes, diced
5/8 cup cider vinegar
2 1/2 cups vegetable broth
1 1/2 tbsp white sugar
4 cloves garlic, diced

Combine ingredients in a large stock pot. Boil for about 25 minutes covered. Remove lid, reduce the heat and continue boiling until most of the liquid boils off and the collards are tender.

Serve with malt vinegar.

Peppers stuffed with orzo, tomato and feta

6 medium bell peppers
2 medium ripe tomatoes, diced
3 oz orzo
1 cup vegetable broth
A small handful of fresh sweet basil (about 1/2 cup whole leaves) - chopped
1/4 - 1/3 lb Feta, 1/4" cubes

Heat the oven to 350.

Boil the vegetable broth in a small pan. Add the orzo, reduce the heat to low, cover and cook for about 6 minutes. The orzo should not be fully cooked, but most of the broth should be absorbed.

Partially cooked orzo

Slice the tops off of the bell peppers. Chop the tops into bits and set aside. Scoop out the seeds.

In a large bowl, combine the orzo, the tomatoes, chopped bell pepper, feta, basil, salt & pepper.

Spray a baking pan that is sized to hold the peppers upright, then place the peppers in the pan. Fill the pepper with the orzo mixture.

Stuffing the peppers

Pour vegetable broth in the pan, to cover the bottom of the peppers about 1/4 inch. Cover with aluminum foil and bake for about 30 minutes. Remove the foil and continue baking until the filling is hot and the peppers are soft, about 10 more minutes.