(Photo credit: DariusCooks.tv)
Annnnnnnnd another one. See, the thing about Sunday is that you kinda take your time. You don’t rush. Sundays are supposed to be easy. That’s what I like about them the most. I was able to put on some smooth jazz and let the collard greens cook for a few hours until they were fork tender. Also, braising them in a garlic vegetable broth with tons of smoked paprika IS THE way to go!
Ingredients:
3 bunches of collard greens, cleaned
4 quarts of water
2 vegetable bouillon cubes
1 teaspoon of Kosher salt (if necessary)
1 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of Cajun seasoning
1/4 cup of sugar
1/2 teaspoon of onion powder
About 10 cloves of garlic
4-6 cups of chopped fresh cabbage
1/2 cup of olive oil
Directions:
Add the water to a pot and bring it to a boil. I added EVERYTHING into a pot except the oil and cabbage. I let it cook until the greens were tender. Then, I added in the cabbage and olive oil and cooked the greens until the cabbage was softened. That’s it!
Listen – I don’t even want to give you a recipe for the creamy jalapeno grits – because you don’t even need one. Instead, I’ll give you a process. It’s easy! First, bring some water to a boil and add in a vegetable bouillon cube. Instant vegetable broth! Then, add in…
Page 1 of 2
(Photo credit: DariusCooks.tv)
Annnnnnnnd another one. See, the thing about Sunday is that you kinda take your time. You don’t rush. Sundays are supposed to be easy. That’s what I like about them the most. I was able to put on some smooth jazz and let the collard greens cook for a few hours until they were fork tender. Also, braising them in a garlic vegetable broth with tons of smoked paprika IS THE way to go!
Ingredients:
3 bunches of collard greens, cleaned
4 quarts of water
2 vegetable bouillon cubes
1 teaspoon of Kosher salt (if necessary)
1 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of Cajun seasoning
1/4 cup of sugar
1/2 teaspoon of onion powder
About 10 cloves of garlic
4-6 cups of chopped fresh cabbage
1/2 cup of olive oil
Directions:
Add the water to a pot and bring it to a boil. I added EVERYTHING into a pot except the oil and cabbage. I let it cook until the greens were tender. Then, I added in the cabbage and olive oil and cooked the greens until the cabbage was softened. That’s it!
Listen – I don’t even want to give you a recipe for the creamy jalapeno grits – because you don’t even need one. Instead, I’ll give you a process. It’s easy! First, bring some water to a boil and add in a vegetable bouillon cube. Instant vegetable broth! Then, add in…
Page 1 of 2
Read more https://blackdoctor.org/518502/vegan-with-soul-braised-collard-greens-creamy-jalapeno-grits/