Growing up, everyone was told to eat your vegetables. Nowadays, it seems as though greens are fast becoming a staple at trendy dinner tables across the country, including yours!
For this Thanksgiving, why not try Chef Zelicious’s take on traditional Collard Greens.
2 Pounds organic collard greens
14 OZ beyond sausage (thick cut)-optional
2 Tablespoons coconut oil
½ Teaspoon curry powder
4 Cloves garlic-chopped
1 Large onion-chopped
2 Tomatoes diced- optional
1 Tablespoon paprika
2 Teaspoons creole seasoning(adjust to taste)
1 Tablespoon veggie bouillon powder (adjust to taste)
1 Teaspoon red pepper flakes to taste
5 Cups or more veggie broth
½ Lemon or lime Freshly squeezed Juice (adjust to taste)
Remove collard green leaves from the stem. Then wash, rinse and chopped.
Heat up a medium or large dutch oven . Then add cut beyond sausage, cook for about 5 minutes or until brown.
Add about 1 tablespoon oil – Add onions , garlic and sauté for about 3-5 minutes.
Throw in tomatoes, paprika, curry, creole seasoning and some pepper flakes. Sauté for another about 2 minutes.
Finally add collard greens , veggie bouillon and lemon .
Pour in veggie broth lightly salt , if desired . Or wait till the last few minutes of cooking . Bring to a boil and simmer for about 45 minutes or more or until collard greens are tender. Garnish with roasted nuts, fennel seeds.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at email@example.com or by phone at 561-629-0593.