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.