Jason Wrobel, celebrity vegan chef and host of the J-Wro Show and "How to Live to 100", rocks out some soul food with smoky collard greens. Zero cholesterol and no meat needed to create this classic southern recipe. Safflower seed oil, onions, garlic, collard greens, coconut sugar, liquid smoke, blackstrap molasses, sea salt, pepper, and maybe a dash of cayenne is all you need to make this delicious, sweet and savory, soul food side. What's your favorite soul or comfort food?
Smokey Collard Greens
- 1 tablespoon safflower seed oil
- 1½ cups yellow onion, diced
- 4 small cloves garlic, minced
- 2 bunches collard greens, cut in slices
- Water, enough to cover ¾ of the height to the top of the greens
- 1 tablespoon coconut palm sugar
- 1 tablespoon liquid smoke
- 1 tablespoon blackstrap molasses
- Pinch or two salt, to preference
- Couple shakes black pepper
- Couple shakes cayenne pepper (optional)
At the end:
- 1-2 tablespoons coconut palm sugar
- Raw hemp seeds as preferred
Warm oil in large sauce pan over medium heat. Add onions and garlic and cook for 3–5 minutes, or until slightly translucent and golden brown. Mix in greens then add water till about three quarters from the top of the greens. You’ll know you’re there when you press down on the greens and the water comes up a bit.
Add sugar, liquid smoke, molasses, salt, pepper, and cayenne pepper, cover, and cook about30–40 minutes.
Now add another tablespoon or two of coconut palm sugar and stir it all up. If you like, you can cook another 15 or so minutes. Once finished cooking, plate it up, top with raw hemp seeds, and enjoy!
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