Annnnnnnnd another one. See, the thing about Sunday is that you kinda take your time. You don’t rush. Sundays are supposed to be easy. That’s what I like about them the most. I was able to put on some smooth jazz and let the collard greens cook for a few hours until they were fork tender. Also, braising them in a garlic vegetable broth with tons of smoked paprika IS THE way to go!
Vegan Braised Collard Greens
3 bunches of collard greens, cleaned
4 quarts of water
2 vegetable bouillon cubes
1 teaspoon of Kosher salt (if necessary)
1 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of Cajun seasoning
1/4 cup of sugar
1/2 teaspoon of onion powder
About 10 cloves of garlic
4-6 cups of chopped fresh cabbage
1/2 cup of olive oil
Add the water to a pot and bring it to a boil. I added EVERYTHING into a pot except the oil and cabbage. I let it cook until the greens were tender. Then, I added in the cabbage and olive oil and cooked the greens until the cabbage was softened. That’s it!
Listen – I don’t even want to give you a recipe for the creamy jalapeño grits – because you don’t even need one. Instead, I’ll give you a process. It’s easy! First, bring some water to a boil and add in a vegetable bouillon cube. Instant vegetable broth! Then, add in a half of a diced jalapeño pepper. Next, add in the grits and cook them until they’re tender. Add in a few splashes of vegan half and half and then for good measure, a pinch (okay, a pinch and a half) of garlic powder! Done…
For the garnish, I just sliced some tomatoes and tossed them with basil and balsamic vinegar. That’s it!
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Now this is how I want to cook…I have been looking for a cookbook since I only eat pla nt based foods since last August…I am so excited.
You were born for such a time as this, when the body of Christ so needs it. To have it done with Soul, makes it even more powerful ?. The possibilities are limitless. G
Going for the Prize!!!!!! W/?
How many servings? Doctors orders, gotta track everything I eat.
Also, how to make with less oil? Again, doctor’s orders.
I’m going to make this for Sunday brunch, can’t wait to hear my sons say oooh mama!
I made this last year when he first posted and it was better than I thought it would be. At first I was a little hesitant because I’ve cooked greens the traditional way all my life…but these were so good. The jalapeño grits were a perfect pairing???
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