Vegan Garlic Braised Collard Greens & Cabbage Over Creamy Jalapeño Grits

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!