GREENS (vegan)
Greens (vegan)
Greens (vegan)
Recipe for my signature vegan Southern braised greens…
Yield: 6-7 servings
PREP IT!
1 tablespoon Vegetable Oil or Red Palm Oil
1 Bell pepper, red, sliced
½ Onion, yellow, large, sliced
1 Scotch Bonnet (habanero) Pepper, optional if you don’t want it spicy
1 pound Mustard Greens, cleaned
2 pounds Collard Greens, cleaned
1 tablespoon Taste Tutor Seasoning 101
2 tablespoons Taste Tutor Jollof Seasoning
½ teaspoon Taste Tutor Piri Piri Seasoning, optional if you don’t want it spicy
2 tablespoons Nutritional Yeast or 2 Vegetable Bouillon Cubes, optional
¾ cup Vegetable Broth
1 tablespoon Red Wine Vinegar
1 teaspoon Red Pepper Flakes
MAKE IT!
In a large pot, over medium high heat, heat oil until smoking.
Sauté red bell pepper, onion, and scotch bonnet until translucent.
Add mustard and collard greens to pot.
Add Taste Tutor Seasoning 101, Taste Tutor Jollof Seasoning, Taste Tutor Piri Piri Seasoning and nutritional yeast or bouillon cubes. Stir to mix all ingredients evenly. Place lid on pot and allow leaves to wilt about 5 minutes.
Add vegetable broth and stir. Turn heat down to medium low.
Cover and allow greens to braise until greens are slightly softened, about an hour.
Once greens reach desired tenderness and leaves are no longer bitter, add red wine vinegar and red pepper flakes to finish.
Serve alongside your favorite dishes and Enjoy!
Tip I learned from my Mommy: Braising greens in minimal liquid for about an hour will prevent the slimy mushy greens we’ve all tasted before.
Food Scientist Tip: Also, by braising in minimal liquid, you keep more of the concentrated flavor and nutrients within the dark leafy greens. If you like a lot of that pot liquor (braising liquid), feel free to add more vegetable broth.
Storage: In refrigerator in airtight container for up to 2 days. These also freeze really well!
Reheat: These can be reheated on the stove top or in the microwave.