Can you guess what happened?
It worked! Hearty and healthy on the table with very little fuss.
Slow Cooked Collard Greens with “Peanut” Tomato Sauce
adapted from this recipe
1 large yellow or white onion, chopped
4 cloves garlic, whole or diced
2 tsp cumin
2 tsp chili powder (as hot as you like it)
1 28 ounce can fire roasted crushed or diced tomatoes
4 cups (1 box) vegetable broth
2 bunches washed collard greens, sliced into ribbons (you can roll a stack of leaves and then cut)
4 Tbsp peanut butter, sunflower seed butter, or other nut butter of choice
3 cups cooked chick peas (2 15 ounce cans drained and rinsed)
Chef Aj’s Faux Parmesan (1 cup raw nuts like almond, walnut, cashew + 1/2 cup nutritional yeast + 1 Tbsp salt free seasoning–all processed in a food processor)
Baked Potatoes or brown ricePlace all ingredients (except salt) into a 6 qt. (or larger) slow cooker (crock pot) and set to cook all day (8 hours is the setting on my crock pot, but I know that different crock pots have low, medium and high settings).
When ready to serve, stir in chick peas. They should warm after a few minutes of sitting in the cooked greens and liquid. Taste. Add salt, as little as possible.
Recommended: serve over a baked potato or brown rice topped with Faux Parmesan.
Many people think that they don’t like collard greens, and I have to admit, they are pretty earthy, but once you hit on a recipe that you love, you might find that you actually crave them! How do you feel about collard greens? Thumbs up? Thumbs down?
Are you in need of a good laugh today? Don’t miss this absolutely LOL article about the Whole Foods Shopping Experience by comedienne Kelly MacLean.