hearty, side B.U.G. Farmer hearty, side B.U.G. Farmer

Vegan Southern Mixed Greens


Recipe adapted from sweetpotatosoul.com

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

 

If you like your collards to have a "pot gravy" or broth, add about ¼-1/2 cup of water to the cooking greens, and season with 1 tablespoon more tamari.

 

Serves: 4
 

Ingredients

  • 2 tablespoons grapeseed or olive oil

  • 3 cloves garlic, minced

  • 2 juicy ripe tomatoes, diced or ½ 15-oz can of diced tomatoes

  • 1 large bunch of collard greens and/or turnip greens (you can use either of these greens, or even mix them together); wash greens and remove any extra fibrous stem parts, otherwise the tender parts of stems are fine to eat; thinly slice the stems and leaves

  • sea salt

  • 2 tablespoons tamari (or normal soy sauce)

  • 1 teaspoon smoked paprika + more to taste

 

Instructions

  1. Warm oil on medium heat in a large heavy-bottomed pot.

  2. Add the garlic, and sauté on medium-low until it begins to turn golden.

  3. Stir in the tomatoes, and cook until soft, about 3 minutes.

  4. Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.

  5. Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.

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Simple Braised Greens (with variations)

Simple Braised Greens (with variations)

Kale and collard greens, they are pretty interchangeable in application. They both make good chips and salads... and of course braise down wonderfully. It's cold out side right now, maybe a little unseasonably raw. Good weather for a hearty bowl of braised greens Here is a simple recipe.

INGREDIENTS

1 bunch (approx 1/2-3/4 lbs) Rough chopped Kale and/or Collards, ok to leave the stem on

2-4 tablespoons Olive Oil or preferred cooking oil

1 or 2 Small Onions (Diced)

1-2 cloves Garlic, grated finely (optional)

Big Splash White wine (optional)

1-2 cups Liquid: Stock or just water

Salt to taste

Garnish:

Zest and juice of one lemon

Chili flakes

INSTRUCTIONS

First wash the greens well and chop the greens, onions, and garlic.

In a wide pot with a lid splash down some oil, maybe 2-3 tablespoons, and heat. Add the onions and cook on medium to low heat until they are golden brown and smelling right! Take the proper time to really cook down the onions and establish a very nice foundation for the braise. Add the garlic, stir into the onions, and cook through 1-2 minutes. Now add the Greens & mix well. Give a moment for the heat to recover in the pot and add the white wine and 1 cup of the liquid you have chosen. Salt to taste, cover, and simmer for several minutes. Check the liquid level, adding more as needed. Cook the greens at a low simmer for 20 minutes to an hour, until they are tender and their green color has turned pale. Adjust the salt, and garnish greens with lemon zest, lemon juice, and chili flakes to taste.

Variations we find delicious:

 

  • Drizzle finished greens with EVOO and cover with a hard salty cheese like parm.

  • Substitute some of the salt for fish sauce, and add some fresh grated ginger; this variation is delicious with rice

  • Add bacon, more garlic and use a light lager beer instead of wine.

  • Use kimchi juice for the braising liquid

  • Add canned tomatoes, fresh or dried chilies, and a tiny pinch of cinnamon to the braising liquid.

 

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