The Simple Veganista


24
3
What's This?
Serving size 2

I most definitely prefer my collards lightly cooked versus raw. They are far too bitter for me raw but once lightly sautéed they lend a beautiful smoky flavor that I find myself craving. The lemon is essential in this recipe so please be sure to have a couple lemons on hand, or bottled lemon juice if need be. This is a super simple, full of flavor dish that can easily act as a meal. Pair it with some warmed corn tortillas, naan or a slice of artisan bread and you're good to go. I've chosen to use cannellini beans here as they are mild, creamy and pair well with the other ingredients. Feel free to use another white bean of choice. Adding a tomato or two lends a bit more juices and color rounding out the dish perfectly.

Ingredients

1 bunch collard greens, stems removed and chopped1 ½ cup cooked or 1 can (15 oz.) cannellini beans, drained and rinsed2 small heirloom tomatoes, sliced or diced1 shallot, sliced or 1/2 onion, sliced1 Tbsp grapeseed or olive oil2 Tbsp - 3 Tbsp lemon juice (1 large or 2 small lemons)¼ tsp garlic powder salt to taste pepper to taste

Directions

  1. Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add collards, lemon juice, garlic powder, salt & pepper, cook another 4 minutes. Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. I like my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.
  2. Serve in individual bowls. Top with a squeeze of lemon and lemon-pepper seasoning if on hand. IF not using lemon pepper, try adding a light dusting of almond parmesan on top. Pair with warmed corn tortillas, naan or crusty bread and a tall glass of lemon water.

Notes:

If your bunch of collard greens is on the larger side, you may consider adding another can of beans.

Feel free to use sliced grape tomatoes, or sliced tomatoes on the vine. Whatever tomatoes you prefer or have on hand.

Add more garlic powder if you like, I didn't measure and am guessing this is about how much I used.

For the full post, visit The Simple Veganista.

More From Kitchen Daily:

Healthy Slow Cooker Chili Healthy Slow Cooker Chili
Healthy Slow Cooker Chili
Curried Carrot Soup with Maple Roasted Chickpeas Curried Carrot Soup with Maple Roasted Chickpeas
Curried Carrot Soup with Maple Roasted Chickpeas
The Best Vegan Chili The Best Vegan Chili
The Best Vegan Chili

Tags: Contributor, Salad, Appetizer, Lunch, Healthy, Vegan, Vegetable, Bean & Legume, Easy

Terms of Service | Privacy Policy Corporate Site | Advertise With Us