Vegan Collard Greens this is super easy and full of taste this collard greens recipe may be served as a nutritious side dish or main meal. Quick, simple and flexible!
This dish collard greens with beans might not appear super exciting, but allow me to tell you it has been a welcome addition to the recipe set. It is healthful, packed with flavor and may be served as a side dish or light major meal!
I like collards softly cooked . They’re a little too bitter for my taste raw, however after lightly sautéed they give a gorgeous smoky taste.
I’ve been loving this collard greens recipe. It is one of these easy, regular kinds of food that I will eat on a regular basis.
How to cut Collard Greens?
- Wash & dry the collared leaves.
- Eliminate the middle stem if necessary. If the stem isn’t too thick, then you can rather use it.
- If you do not need to keep it, then fold every leaf in half and cut across the stem and remove stem.
- Stack the greens and chop into strips. As soon as they are chopped, then give one harder chop to attain the desirable size.
How to store Vegan Collard Green?
- Refrigerator: leftovers can be kept in the fridge for up to 5-days in a covered container.
- Reheat: warm collards on the stovetop over low-heat, adding a little water to get moisture if necessary or use microwave to heat up with 30-second intervals, stirring between each till heat.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Vegan Collard Greens Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Try these Delicious Recipes options:
- Easy Delicous Vegan Taquitos (Baked Veggie Flautas)
- Vegan Turmeric Quinoa Power Bowls
- Vegan Sticky Sesame Chickpea
- High Protein Vegan Lasagna Soup
- Vegan Ranch Dressing Recipe (Oil-Free)
- Detox Moroccan Chickpea Glow Bowl
Vegan Collard Greens
- 1 bunch collard-greens about 12-16 oz, stems removed and chopped
- 1 cup diced onion (shallot or onion)
- 2-3 tbsp lemon-juice (1 large or 2 small lemons)
- 2-3 garlic cloves minced
- 1 14 can oz diced tomatoes (juices mostly drained) or 2 fresh-tomatoes, diced
- 1 14 can oz beans (chickpeas, cannellini or pinto), drained and rinsed
- red-pepper-flakes to taste (optional)
- 1 tbsp olive-oil or 1/4 cup water or veggie-broth
- salt & pepper to taste
- Heat oil in a large-skillet over moderate heat, add shallots and sauté 4minutes or till softened. Then you can add the garlic and saute for a few minute.
- Add lemon juice, collards, pepper and salt cook for 4minutes.
- Add beans and tomatoes, cook and stirring occasionally or till collards are wilted or till tomatoes and beans are heated through.
- Serve in bowls with a squeeze of squeeze juice and you can pair with heated corn-tortillas, crusty bread or naan and a tall glass of lemon water.