Vegan Collard Greens
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!
Servings: 3
Calories: 192kcal
Ingredients
- 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
Instructions
- 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.
Notes
I enjoy my collards al dente if you want to and cooked for about 5 additional minutes. End cooking time will vary depending on how soft you enjoy your collards.
Don't hesitate to use diced canned, or chopped grape tomatoes, roma tomatoes on the vine. Use whatever tomatoes you would like or have available.
For the store, leftovers can be kept in the fridge for up to 5-days.