Vegan Collard Greens

1 bunch collard greens 12 16 oz stems removed and chopped 1 can 14oz beans chickpeas cannellini or pinto drained and rinsed 2 3 tablespoons lemon juice 1 large or 2 small lemons.

Vegan collard greens. In a large pot saute minced garlic and diced onions in olive oil until fragrant over medium-low heat. Vegan Collard Greens Real and Vibrant. Ethiopian Vegan Collard Greens is the third recipe in my series of dishes suitable for creating traditional Ethiopian combination platters.

Its simmered to perfection in the broth and flavored with sun dried tomatoes. Just a couple of reasons why you should eat your collard greens. 14 c Low Sodium Soy Sauce.

How to Make Vegan Collard Greens First gather your ingredients. The collard greens are ready to be cooked. Cut thin strips across the leaves creating long ribbons.

4 c Vegetable Broth. Cover the pot with a lid and reduce to a low simmer stirring occasionally. Diced tomatoes collard greens diced yellow onion paprika sea salt and 4 more.

Prepare the collard greens. The key to a pot of guuuud yes guuuuud vegetarian southern collard greens or any kind of collard greens for that matter is to create a savory broth to slowly simmer the collards in. The next recipe in this series coming soon will be for injera traditional Ethiopian sourdough flatbread.

Vegan Collard Greens southern style Holy Cow. Savory Vegan Collard Greens Cozy Peach Kitchen. What To Serve With Vegan Instant Pot Collard Greens.