Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 40-50 min
Servings: 4
Recipe By: Robin Robertson
From: Vegan Planet
Used with permission of Robin Robertson
Cajun-Style Collards
Collard greens are popular in the southern states, where they are often boiled with a ham hock for what seems like forever. Here they have new appeal, with a different, but still southern, approach.
Ingredients
1 1/2 pounds collard greens
1 tablespoon olive oil
1 small yellow onion, minced
1 rib celery, minced
1/2 large green bell pepper, seeded and minced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon dried thyme
1/4 teaspoon filé powder
1/4 teaspoon cayenne
salt
freshly ground black pepper
1 tablespoon olive oil
1 small yellow onion, minced
1 rib celery, minced
1/2 large green bell pepper, seeded and minced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon dried thyme
1/4 teaspoon filé powder
1/4 teaspoon cayenne
salt
freshly ground black pepper
Directions
Cook the collards in a pot of boiling salted water until tender, 20 to 30 minutes. Drain, then coarsely chop and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onions, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper to taste, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot.
Heat the olive oil in a large skillet over medium heat. Add the onions, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper to taste, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot.
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