Description
Bold, healthy, and oh-so-satisfying, this Sweet and Spicy Collard Greens recipe is loaded with flavor and perfect for dinner with hearty brown rice or filling potatoes.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, fine dice (optional)
- 2 Tablespoons minced garlic
- 1 teaspoon tomato paste
- 1 lb. collard greens, chopped into 1 ½ inch pieces *
Sauce Ingredients:
- 2 Tablespoons reduced-sodium tamari *
- 1 ¼ cups low-sodium vegetable broth *
- ½ cup water
- 1 Tablespoon pure maple syrup
- ½ teaspoon distilled white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- pinch to ½ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
Other Ingredients:
- Pinch to ¼ teaspoon crushed red pepper (optional)
Slurry Ingredients:
- 1 to 2 teaspoons cornstarch (or arrowroot powder) *
- 1 Tablespoon water
Optional Toppings:
- Splash apple cider vinegar
- Splash hot sauce
- Chopped fresh parsley
Serving Ideas:
- Steamed Rice
- Baked Potato
Instructions
- Rinse the collard greens well, then place a collard green leaf on a flat surface, remove the center vein (discard center vein), set aside. Once all the center veins have been removed, lay the collards on top of each other and cut into squares. Set aside.
- Place the Sauce Ingredients in a small bowl, whisk well to combine, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, jalapeno pepper, red and green bell peppers. Sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic and tomato paste, sauté for 1 minute, stirring constantly, then add the collards and the Sauce Mixture. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid. Simmer for 15 to 20 minutes or until the collards have reached the desired tenderness, stirring occasionally.
- Sprinkle in the red pepper flakes, stir to combine. Allow to simmer for one minute.
- Make the Slurry by combining the cornstarch (or arrowroot powder) with the water. Whisk to remove any lumps, then increase the heat and pour the slurry into the skillet with the collards. Heat until slightly thickened. Simmer for several minutes.
- Remove from the stove and rest for 5 minutes to allow the flavors to marry.
- Serve over steam rice or baked potato.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4-6