Wasabimon!

Having only ever had slow cooked vegan collard greens, I remember being so shocked when I learned that collards, cooked in their “traditional” form, aren’t even remotely vegetarian. Why take something so simply green and turn into something unhealthy? I was totally baffled.

So I dug around and found a few vegan collard greens recipes, and working with them, came up with this. I <3 it lots and lots.

Slow Cooked Vegan Collard Greens

4 bunches collard greens
4 Tbsp. olive oil
4 medium onions
4 cloves garlic, minced
4 carrots, minced
1 1/2 cups vegetable stock
2 chipotle peppers
Salt, to taste

Heat the oil in a big stock pot. Add the onions and the garlic cloves, sautéing until the onions are nice and soft. Add the remaining veggies and vegetable stock. Cook until tender. Season with the salt.

Note: DO NOT OVERCOOK. No one likes mushy greens, and no one wants a kitchen full of wanna-be mustard gas (which is essentially what you get if you overcook your greens until they stink). Blegh.

Serves about 8.