So when I received this thick slightly bitter green vegetable, I wandered what to do with it other than saute it in olive oil and garlic (which is usually what I do when I can't be bothered to be creative with a vegetable... it's the easiest thing to prepare and always comes out right).
This time I thought, I want to recreate this Southern staple into a Northeastern Vegan dish while retaining that smoked flavor with some cider vinegar and onions which mimics the smokiness that so many Southerners are used to.
The end result was a deep chipotle flavored green side dish resembling the Southern staple in flavor, somewhat, only healthier and I think just as distinctive. I served this with grilled veggie burgers and some sauteed red peppers for added sweetness.
- 1 lb collard greens ( or 1/2 collards, 1/2 kale)
- 1 onions, chopped
- 1/2 cup prepared salsa or 1 chopped tomatoes
- 2 -4 cloves garlic, chopped
- 2 tablespoons cider vinegar
- Salt to taste
- hot sauce, to taste
- Wash greens in a colander.
- Chop into bite-sized pieces and remove hard stems.
- Saute onions and garlic, making sure not to burn. Once onions are clear, throw in all remaining ingredients into a large pot, cover and reduce heat.
- Greens are done when they have shrunk down and are cooked through, usually about 20 minutes, but you can let it simmer much longer.
- Serve with its liquid.