Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks.I am so excited to start a new weekly recipe series called, Soul Food Sunday.To replicate the smoky rich essence of Grandmama’s greens, we’re using smoked paprika, tamari (soy sauce), tomato (extra umami), and plenty of garlic.Serve these tender greens with cornbread, with fried Cauliflower “Chicken”, with Hearts of Palm “Crabcakes”, with Mac & Cheese, with Red Beans & Rice, or with Chipotle BBQ Oyster Mushroom Sliders.While folks are praising kale like it’s the father, the son, and the holy ghost, collards sometimes get the side eye.Collards are delicious in salad (you’ll want to thinly slice them and massage with dressing), as wraps (to replace bread or tortilla), and in soups.The recipe for the cornmeal biscuit in the image above will be in a future Soul Food Sunday post 🙂.1 teaspoon smoked paprika + more to taste Instructions Warm oil on medium heat in a large heavy-bottomed pot. .

Smoky Vegetarian Collard Greens Recipe

Rating: 5 stars I made this recipe using turnip greens, and they were absolutely delicious!My problem and reason for only 4 stars I didn t find the greens flavor held up on the reheat.(I like to make my greens a day or so in advance so I can air the kitchen out before guests arrive.).Rating: 5 stars My wife thinks she dislikes greens, but she raved and posted it on FB!I wanted a little more sweet, so I stirred in two tbsp of pepper jelly.I put mine in a bowl and topped with two eggs over medium.For my wife, I beat three eggs and poured into a hot small skillet.The amount of liquid smoke and red pepper flakes were spot on. .

Vegan Green Bean Casserole

Friends, it’s that time of year to make something cozy and nostalgic and eat one too many servings.For me, that’s green bean casserole – a dish my mom used to make all the time for my sister and me growing up.I suspect this was one of those dishes that my mom used to sneak more greens into our diets, despite our suspicion of all things salad-like.I’ve been wanting to make a vegan version of this childhood classic for a while now, and the holiday season finally prompted me to do so.I’m happy to report that my attempt was a huge success and yielded a seriously delicious result. .

Vegan Southern-Style Collard Greens

Omnivores and vegans alike will enjoy this recipe for collard greens.Collard greens are a Southern staple.Southern-style collard greens recipes are all about the broth.Kenneth Temple | Wakanda Cake.A Little Food | Southern Sweet Fried Corn.Baum Ass Foods | Slow–Cooked Black-Eyed Peas + Greens.Her Mise En Place | Rice Pudding.Orchids + Sweet Tea | Southerner’s Banana Pudding Cheesecake Bites.Meiko and the Dish | Sweet Potato Pancakes. .

Quick Collard Greens Recipe

I’ve put cooked kale in my mashed potatoes, and now I’m sautéing collard greens for every dinner.They’re the perfect quick and healthy side dish, and they’re exactly what I’m craving as we get a taste of spring weather.I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes.In Brazil, these collards frequently accompany the national dish, called “feijoada,” which is a rich black bean stew cooked with pork, and rice on the side.If you’re vegetarian or vegan, take note that these collard greens would go great with black beans and rice.Now that our brief history lesson is complete, want to learn how to make this delicious side dish?Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another.I suggest adding the garlic at this point, rather than before, because otherwise it’ll burn by the time your collards are done.As I mentioned, these collard greens go great with cooked black beans and rice.For an Asian spin, you can simply reduce the salt (we’re adding salty sauce later) and substitute 1/2 teaspoon grated ginger for the garlic. .

Simple Vegan Sauteed Greens

Sautéed kale and chard with garlic, shallots and lemon, topped with optional Dukkah.Use any greens you like- kale, chard, collards, or throw in some beet tops, spinach or mustard greens- you decide!You’ll need 2 bunches of greens- a pound total, which may seem like a lot- but keep in mind this will cook down into about 4-5 cups of cooked greens, or 4-5 servings.Finely chop the stems.Add the stems back in and squeeze with lemon.Serve Simple Sauteed Greens with:. .

50+ Vegan Leafy Greens Recipes

They are nutritionally dense, low in calories and fat, full of fibre, protective against chronic disease, and pretty darn cheap.Many people associate leafy greens with the pathetic iceberg lettuce side salad you get at a restaurant or that limp frozen spinach that mom used to defrost in the microwave when you were a kid.It can be hard to come up with flavourful and interesting ways to incorporate more leafy greens into your daily meals.The 50+ recipes listed below will hopefully inspire you to the possibilities of these versatile vegetables; from hearty vegan salads to pastas, tacos, burgers and stir fry, there are a multitude of creative and delicious ways to add more leafy greens into your diet!Every plant-based doctor recommends DAILY, no weekly, consumption of leafy greens.So take a look through the recipes below and let them inspire you to get creative with your daily dose of leafy greens!Fresh Arugula and Black Bean Tacos (omit feta) - Cookie and Kate.Roasted Eggplant Sandwiches with Arugula Walnut Pesto - This Savory Vegan.Swiss Chard Soba Noodle Stir Fry - A Virtual Vegan.Kale Chip Nachos with Black Beans and Sweet Potatoes - Minimalist Baker.Beet Greens Lentil Burgers - Light Orange Bean.Sweet Potato and Beet Greens Soup with Farro - Will Cook for Friends.BBQ Black Eyed Pea Collard Rolls - Vanilla and Bean.Vegan Garlic Braised Collard Greens and Cabbage over Creamy Jalapeno Grits - Darius Cooks.Vegan Lentil Stew with Sweet Potato and Collard Greens - Parsnips and Pasteries.Garlicky Asparagus, Mushroom and Bok Choy Noodle Bowls - Vanilla and Bean.Grilled Romaine Salad with Corn, Fava Beans and Avocado - Feasting at Home.Quinoa Salad with Apricots, Endive, Brussels Sprouts Leave and Toasted Almonds - She Likes Food. .

Vegan Collard Greens (Quick + Healthy)

Vegan Collard Greens – Super simple and full of flavor this collard greens recipe can be served as a healthy side dish or main meal.Collard greens – Use large leaf, or for convenience pre-cut and packaged collard greens.Garlic – Fresh is best, but you can substitute with 1 teaspoon of garlic powder.– Fresh is best, but you can substitute with 1 teaspoon of garlic powder.How To make Vegan Collard Greens.Add garlic, cook one minute more.Add collards, lemon juice and salt & pepper, cook another few minutes.Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through.This collard greens and beans is great for weekly meal prep.Reheat: Warm collards on the stovetop over low heat, adding a little water for moisture if needed.More Easy Side Dish Recipes.If you make this easy collard greens recipe, please let me know!Easy to put together, this vegan collard greens recipe is full of flavor and will leave you craving more.Cuisine: Vegan, American Ingredients Scale 1x 2x 3x 1 tablespoon olive oil or ¼ cup water or veggie broth.diced tomatoes (juices mostly drained) or 2 fresh tomatoes, diced.red pepper flakes, to taste (optional) Instructions Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened.Add collards, lemon juice and salt & pepper, cook another 4 minutes.Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through.Serves 2 – 3 Notes Feel free to use diced canned, or sliced grape tomatoes, roma tomatoes on the vine.Updated: This Vegan Collard Greens was originally published in March 2014. .

Why It's Important to Eat Leafy Green Vegetables Especially for

Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian!The other question that comes up when defining leafy green vegetables is how to classify red or purple pigmented leaves.However, due to their pigment, red or purple leaves have unique antioxidant profiles.Aim for a variety of colors in your produce selections; try some purple kale or radicchio!*Broccoli is technically a flower, however it’s easy to categorize with leafy greens because of similar nutrient composition.Leafy green vegetables are also an excellent source of antioxidants including carotenoids and polyphenols.Antioxidant compounds are very beneficial to human health and increased intake is commonly associated with lower risk of some types of cancer, cardiovascular disease including stroke 1, 2, 3, depression 4, macular degeneration 5, and diabetes 6 in addition to improvements in asthma symptoms 7, sleep quality 8, and lung function in COPD 9.Oxalates are found in many plant foods, and are also produced by the body as an end-product of some metabolic pathways.This is good because absorbing too much oxalate increases the risk of kidney stones and possibly other conditions (although research is limited) 10.The recommended amount of calcium to consume daily is based on a 25% absorption rate.However, due to the high content of oxalates in some leafy greens, calcium absorption can decrease to almost zero.This doesn’t mean these foods aren’t healthy, just that they are not a reliable source of calcium because absorption is quite low.There are other foods high and low in oxalate content, but I’m keeping the focus of this list to only leafy greens.Green leafy vegetables are also a source of dietary nitrate, which may help lower blood pressure, a major risk factor for cardiovascular disease 16.Furthermore, polyphenols, which are found in leafy green vegetables, are thought to help with brain health 14.Leafy greens are a great source of nutrition for omnivores and vegans alike.If a vegan doesn’t consume fortified beverages, it becomes more difficult to meet daily calcium requirements.Calcium is an often overlooked nutrient since the effects of low intake occur over years or even decades.It’s still very important to meet calcium needs, even if you won’t see a direct benefit for the health of your bones until later in life.Another reason I think it’s important for vegans consume leafy greens is for all the other nutrients and health benefits they can provide beyond just calcium.If you’re not a “junk-food vegan” and looking to boost your intake of antioxidants, vitamins and minerals, you can add in leafy green vegetables.One last point I’d like to make is that there’s nothing wrong with consuming processed or “junk” foods.They can make a vegan diet fun, tasty, nostalgic and are a source of some nutrition.Research seems to agree that some nutrient content might be lost from freezing or cooking, but much of the nutritional value is preserved.Since the fat content of leafy greens alone is very low, research suggests adding a small portion of fat to leafy greens (and other vegetables) can help boost absorption of important nutrients.If you cook leafy greens, add nuts or seeds or top the dish with avocado.These greens aren’t going to work for raw preparation, but are perfect to use in hot dishes.This slaw mix is amazing because you can toss it fresh onto anything or make a quick salad.I wouldn’t typically want to cook spring mix, but this slaw is great in hot dishes too.Even though I fully appreciate the health benefit of leafy green vegetables, my motivation to prep them sometimes lacks.If you struggle with leafy greens spoiling, try to buy smaller amounts more frequently or try frozen options.I’ve made it a personal goal to increase my intake of leafy greens so using them becomes part of my routine. .

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