Simmered Collard Greens

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.

Chikun Bruschetta Sandwich (Replicated from Ethos Vegan Kitchen)

I spent the better part of April in Georgia attending a Vipassana meditation course which explains my absence from this blog. I've honestly been absent in all aspects of my life, as the course did not allow for any technology, cell phones, or human contact. To put it simply, I've been off the grid. But now that I'm back I've been dying to blog.

On the way home from Georgia I stopped in Orlando to visit my childhood best friend, Danielle. We went to Ethos Vegan Kitchen to catch up a bit. If you've never been to Ethos, plan a trip. That restaurant alone is worth the drive. It is by far my favorite vegan restaurant. It tops Sublime and Darbster by a long shot. Dani and I split the Chikun Brushetta Sandwich to start off with, something I wouldn't normally order but trusted Danielle's judgement. Holy Shit. That sandwich. Extraordianry. I came home and immediately replicated it. It was super easy to recreate and was a huge hit with my family- who are, in case you were wondering, still alive. I thought for sure they would have starved to death in my abscense, but somehow managed to live. Next time they complain that me leaving them will result in their starvation I'll keep this in mind.

Chickun Bruschetta Sandwich from Ethos

Recreated version which honestly tasted spot on!

4 pieces of thick sliced bread
2 Gardein Chick'n Scallopini (found at Whole Foods in the freezer section)
Follow Your Heart Mozzarella cheese alternative block (found in the cheese section at Whole Foods)
Lettuce, just a few pieces
1 extra large tomato
2 garlic cloves, minced
1/4 cup basil, chiffonade (cut into little ribbons)
2 tablespoons aged balsamic vinegar (the longer it is aged the sweeter it is)
2 tablespoons light olive oil


Dice the tomato into little cubes and place in a bowl along with the minced garlic, chiffonade basil, vinegar, and olive oil. Place in fridge and allow for flavors to marinate. Take 1/3 of the block of Mozzarella and dice the cheese into 1/2 inch cubes, set aside.

Drizzle a tiny bit of olive oil over the bread and toast until crispy. Prepare the Gardein Chick'n according to package instructions.

Assemble: Lay down a couple pieces of lettuce over the bread, then top with bruschetta and cubes of Mozzarella cheese. Drizzle a little bit of the bruschetta sauce over top. Place a piece of Chick'n over top and finish it with another piece of bread. Serve warm.

*I made two sandwiches and cut them in half to serve four.

*I layered my bruschetta and cheese last, which made it harder to eat. I recommend layering them first, then adding the chicken to the top before finishing it off with a slice of bread.