Vegan Southern Collard Greens
If you like your collards to have a "pot gravy" or broth, add about 1/4-1/2 cup of water to the cooking greens, and season with 1 tablespoon more tamari.
olive oil or neutral oil
juicy ripe tomatoes
diced or 1/2 15-oz can of diced tomatoes
large bunch of collard greens
stems removed, and leaves very thinly sliced (removing the stems is optional)
or normal soy sauce
smoked paprika + more to taste
Warm oil on medium heat in a large heavy-bottomed pot.
Add the garlic, and sauté on medium-low until it begins to turn golden.
Stir in the tomatoes, and cook until soft, about 3 minutes.
Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.
Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.
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Printed at SweetPotatoSoul.com