Oscar Grant Greens

An edible homage from the Eco-Soul Kitchen.

Sara Remington

1 large carrot, thinly sliced

4 celery ribs, thinly sliced

8 ounces button mushrooms, thinly sliced (stems included)

1 whole garlic bulb, unpeeled, broken up and smashed with the back of a knife

2 bay leaves

3 sprigs fresh thyme

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

9 cups water