Southwestern Vegan Collards

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Eating is an essential need and a luxury. Good food makes you feel cared for and happy. Good food that is also good for you feels almost magical. These greens are easy to prepare, delicious and nourishing. Just pair with some rice and if you’re feeling extra decadent, top with some avocado, a splash of hot sauce, or some vegan sour cream.

makes 8

1 lb. collard greens

1 Tbsp. olive oil

2 Tbsp. vegan butter (I used Earth Balance)

3 cloves garlic, minced

3 spring onions, thinly sliced

1 tsp. smoked paprika

1/2 tsp. cumin

3 Tbsp. soy sauce

1 Tbsp. apple cider vinegar

1/4 c. salsa (I used Earth Fare corn and black bean)

Place collards in heavy pot and cover with water. Bring to a boil, then simmer, uncovered fro 15 minutes, stirring occasionally. Drain. In a cast iron skillet combine butter and olive oil over medium heat. When butter is melted and no longer bubbling, add garlic, onions, paprika, and cumin. cook until onions are soft, 3 minutes or so. Add greens and all remaining ingredients. Cook together for 5 minutes, until greens have darkened and look shiny. Serve over rice.

 

 

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