bunch collard greens, stems removed and chopped
cooked or 1 can (15 oz.) cannellini beans, drained and rinsed
small heirloom tomatoes, sliced or diced
shallot, sliced or 1/2 onion, sliced
grapeseed or olive oil
- 3 Tbsp lemon juice (1 large or 2 small lemons)
salt to taste
pepper to taste
- Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add collards, lemon juice, garlic powder, salt & pepper, cook another 4 minutes. Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. I like my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.
- Serve in individual bowls. Top with a squeeze of lemon and lemon-pepper seasoning if on hand. IF not using lemon pepper, try adding a light dusting of almond parmesan on top. Pair with warmed corn tortillas, naan or crusty bread and a tall glass of lemon water.
If your bunch of collard greens is on the larger side, you may consider adding another can of beans.
Feel free to use sliced grape tomatoes, or sliced tomatoes on the vine. Whatever tomatoes you prefer or have on hand.
Add more garlic powder if you like, I didn't measure and am guessing this is about how much I used.
For the full post, visit The Simple Veganista.