I cannot take any credit for the chipotle bean burgers since they are made by Morningstar and cooking them is just one minute on each side on high in the microwave. I served mine with a little barbecue sauce and John had his on a hamburger bun. The vegetable is a different story, though. Usually I make collard greens by toasting some garlic in a little oil and then sautéing the ribbons of collards with some corn. I often add a little sugar if they are particular bitter and a little vinegar for some acid. Last night I cut strings of onions, sliced the garlic, and added carrot peelings to the mix. John also asked me to dice up the stems so I had to boil them in a little water first so they wouldn’t be hard. I added the little bit of sugar and vinegar and completely forgot the corn. The collards were really good and were the star of the plate.