Thursday, September 19, 2013

Slow Cooked Collard Greens with "Peanut" Tomato Sauce

Thank you to everyone who contributed ideas to our Reader Advice Day on Monday. There are fantastic ideas for plant based entertaining in that post and the comments section, with a mind toward guests who are not themselves Vegan. 

I was personally inspired by Michelle's suggestion of ratatouille, which I hadn't made in years, but just happened to have all of the ingredients for in my refrigerator right at the time. I loved my results and I'll be serving it to my omnivorous guests tomorrow night. I'll post my ratatouille recipe very soon.

In the meantime, I'd love to share this collard greens recipe with you.

Not so pretty, right?
I left my memory card for my camera at work and had to use
my phone + Instagram to give you guys something to look at!

Do you remember that adventure I took to the picking farm? Well, I hand-picked a bunch of collard greens while I was there, not really having any plan what to do with them, but hey, they are really healthy right?

Then a few days later, my fabulous next door neighbor Lynn was like, "I've got a gorgeous bunch of collard greens that I will never use, do you want them?" 

And I was like, um, "Hell yes."

And then I had two bunches of collard greens, getting old in my refrigerator. Only I really did know exactly what to do with them, I just needed a few minutes to get it started, and then maybe an hour or more to let it cook. But then it hit me--just put all of the ingredients into the slow cooker and see what happens.

Please note: I forgot to put the chick peas in. 
See how frazzled I am lately? 
Don't make the same mistake!

Can you guess what happened?

It worked! Hearty and healthy on the table with very little fuss.

Slow Cooked Collard Greens with "Peanut" Tomato Sauce
adapted from this recipe

serves 6

print me!

1 large yellow or white onion, chopped
4 cloves garlic, whole or diced
2 tsp cumin
2 tsp chili powder (as hot as you like it)
1 28 ounce can fire roasted crushed or diced tomatoes
4 cups (1 box) vegetable broth
2 bunches washed collard greens, sliced into ribbons (you can roll a stack of leaves and then cut)
4 Tbsp peanut butter, sunflower seed butter, or other nut butter of choice
3 cups cooked chick peas (2 15 ounce cans drained and rinsed)
salt, to taste (or not)

optional for serving:
Chef Aj's Faux Parmesan (1 cup raw nuts like almond, walnut, cashew + 1/2 cup nutritional yeast + 1 Tbsp salt free seasoning--all processed in a food processor)
Baked Potatoes or brown rice

Place all ingredients (except salt) into a 6 qt. (or larger) slow cooker (crock pot) and set to cook all day (8 hours is the setting on my crock pot, but I know that different crock pots have low, medium and high settings).

When ready to serve, stir in chick peas. They should warm after a few minutes of sitting in the cooked greens and liquid. Taste. Add salt, as little as possible.

Recommended: serve over a baked potato or brown rice topped with Faux Parmesan.

Many people think that they don't like collard greens, and I have to admit, they are pretty earthy, but once you hit on a recipe that you love, you might find that you actually crave them! How do you feel about collard greens? Thumbs up? Thumbs down?

Are you in need of a good laugh today? Don't miss this absolutely LOL article about the Whole Foods Shopping Experience by comedienne Kelly MacLean.
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