Vegan Southern Greens Recipes
VEGAN SOUTHERN GREENS
A spicy, savory, vegan dish with loads of fresh veggies and black-eyed peas. So delicious! Serve over rice as an entree or by itself as a side dish. Best enjoyed with a big glass of sweet tea.
Provided by cherimarie
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
- Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
- Serve topped with sliced tomatoes and a squeeze of lemon juice.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 50.3 g, Fat 5.9 g, Fiber 14.4 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 611.1 mg, Sugar 6.9 g
VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
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