I am so excited to start a new weekly recipe series called, Soul Food Sunday. This week we’re cookin’ up a big ol mess of vegan collard greens. No pork on my fork! To replicate the smoky rich essence of Grandmama’s greens, we’re using smoked paprika, tamari (soy sauce), tomato (extra umami), and plenty of garlic. I’ve been making vegan collard greens for years, and my whole family loves them! Serve these tender greens with cornbread, with fried Cauliflower “Chicken”, with Hearts of Palm “Crabcakes”, with Mac & Cheese, with Red Beans & Rice, or with Chipotle BBQ Oyster Mushroom Sliders. Or just skip the main dish and go all in on collards. Your body won’t mind.