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.
- 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.
- 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.
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.
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