Southern Greens (vegan)

Southern Greens (vegan)

cherimarie

"A spicy, savory dish with loads of fresh veggies. So delicious! Serve over rice as an entree or by itself as a side dish."
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Ingredients

servings
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Original recipe yields 4 servings



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Directions

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  1. Rinse kale and chard, then chop coarsely, discarding thick stems.
  2. In a large saute pan, heat olive oil over medium heat. Add garlic and cook until it begins to brown.
  3. Add kale and chard, a handful at a time. Continue cooking over medium, stirring often, until they turn bright green, about three minutes.
  4. Add the vegetable bullion, frozen okra, and black eyed peas. Stir until integrated with greens. Then add all the spices: cumin, chili powder, brown sugar (or maple syrup), cayenne pepper, and salt.
  5. Once the mixture comes back up to a gentle boil, turn the heat to low and let it simmer for about 15 minutes, while stirring occasionally.
  6. Serve topped with sliced tomatoes and a squeeze of lemon juice.

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