This past weekend my mom and I took a mini vacation to Orlando to spend some much appreciated quality time together. We mostly spent our trip lounging at the pool, soaking in as much sun as we could get between the reliable afternoon rain showers of Florida Summers. I took her to Ethos Vegan Kitchen, my all time favorite vegan restaurant in the entire continental United States, where I was inspired by yet another one of their dishes. I had the most yummy simmered collard greens that accompanied my main dish of BBQ 'Chikun' with mashed potatoes and gravy. Apparently what they're saying is true: Collards are the new Kale. I've made collards before, but I've never had them simmered so simply. I thought they were drool-worthy. So the day we got back I ran out to the store and bought a bundle of collards and simmered away.
1 bunch collard greens
2 garlic cloves, minced
2 tablespoons olive oil
2 cups vegetable broth*
Seasonings (optional)*
Remove the stems from the collards and rip the greens into smaller pieces.
In a pan over medium heat saute the garlic in the olive oil until fragrant. Add in the greens and vegetable broth and simmer over low heat for 1 1/2 hours with a lid over top. Strain out any remaining liquid before serving. Taste and adjust for seasoning.
*The broth you use will determine the flavor profile of these collards. I use Better Than Bouillon Vegetable Base which has great flavor.
*A lot of people enjoy adding red pepper flakes or hot sauce to their simmered collards, but I loved how I had them at Ethos, so flavorful and simple, so I did without.
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