Simple Way to Vegetarian Pak Choi Recipe

Kickin' Vegetarian Collard Greens

You can add meat or tofu to make it more substantial.

Recipe Summary Kickin' Vegetarian Collard Greens

Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion.

Ingredients | Vegetarian Pak Choi Recipe

1 tablespoon olive oil

1 tablespoon butter

1 large onion, halved and thinly sliced

4 cloves garlic, thinly sliced

2 sprigs fresh thyme, leaves stripped

2 bay leaves

2 (14 ounce) cans chopped tomatoes

1 cup vegetable broth

1 tablespoon brown sugar

1 tablespoon molasses

1 tablespoon liquid smoke flavoring

2 pounds collard greens, chopped

1 ½ cups cooked white beans (Optional)

Directions

Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.

Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

If you're not planning to serve the collard greens with black-eyed peas, the white beans (or chickpeas) can be added at the same time as the tomatoes to make this a main dish, served of course with corn bread on the side.

Substitute 1/2 teaspoon dried thyme for the fresh thyme if desired.

Info | Vegetarian Pak Choi Recipe

prep: 20 mins cook: 40 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Kickin' Vegetarian Collard Greens

Side Dish, Vegetables, Tomatoes,