The Holidays are here and that means soul food is near! In a Southern household no holiday is complete without collard greens on the table. Well i've formulated a collard green recipe that skips the meat and the long cooking process. Say what? No meat? You don't cook them all day long? Absolutely not! I love my Grandma's recipe but I don't like the losing the nutritional value in the cooking process. My recipe has just as much flavor while retaining the nutrients.
Kardea's Vegan Collards
1 tbsp olive oil
2 tsp grated peeled ginger root
2 tsp agave nectar
1/2 large onion, chopped
1 large red pepper chopped
1 large yellow pepper chopped
1 clove garlic, finely chopped
1 pound (2 bunches) collard greens, chopped
1 1/2-2 cups vegetable stock
Salt and fresh black pepper to taste
In a large deep pot over medium heat, add oil and chopped veggies. Saute the veggies until slightly softened, about 2 to 3 minutes, then add garlic, cook for 2 mins (making sure heat is not high). Add veggie stock stir. Then add collard greens and ginger, stir making sure you move wilted pieces to the top. Repeat until all of the greens reduce in size. Add salt, pepper, and agave nectar. Stir until seasoning is incorporated. Cover and simmer until greens are tender, about 30 to 35 mins. Taste greens add more seasoning if required.
Remember the agave is used to cut the bitterness of the greens. Great alternative to sugar (typically used in Southern greens) because of it's low glycemic index!