Sautéed Greens(vegan)
Ingredients
- 2-3 bunches Fresh Collard Mustard or Kale Greens
- 2 Tbsp liquid amino acids
- 2 tsp garlic salt
- 1/2 onion diced
- 3 cloves garlic
- 1 tsp better than bouillon not chicken flavor optional
- 1 Tbsp of vegan butter optional
- 1-2 tomatoes diced
- *depending on how many bunches of greens you are cooking your seasoning will need to be adjusted
Instructions
- Pour about 2 Tbsp of olive oil to a frying pan on medium heat. Add onion to the pan and saute for about 3-4 mins. Add in the garlic and better than bouillon to the pan. Add your greens to the pan and toss all ingredients together. Saute greens for about 10 mins before adding in tomatoes and saute for about an additional 2-3 mins. Finish with a sprinkle of amino acid. Enjoy!
Notes
How to clean your Collard Greens:
Collard greens have a tough stem and veins on the back of the leaves. These veiny crevices can sometimes harbor sand and dirt so you’ll want to wash them well. To clean and prepare for cooking do the following:
Dunk and swish the leaves in a sink of full cold water, and change the water until you no longer see any dirt or sand on the bottom. We like to add vinegar to the water. Vinegar has antibiotic properties, making it a great natural alternative to most vegetable cleaners. I like to add 1/2 a cup of vinegar to the water before I clean collard greens. It doesn’t change the flavor of the greens, and it works like a charm. Just remember to rinse the collard greens in cold water before you add them to the recipe!
Cut out the tough stem and main vein by folding each leaf in half and slicing down the center.
Cut into pieces by rolling the leaves into spirals and cutting into long ribbons. You are ready to cook them.
Cut out the tough stem and main vein by folding each leaf in half and slicing down the center.
Cut into pieces by rolling the leaves into spirals and cutting into long ribbons. You are ready to cook them.
Tried this recipe?Let us know how it was!