Annnnnnnnd another one! If you’re looking for a vegan recipe that even your grandmother would love, this is it! Chef Darius Cooks allowed these collard greens cook for a few hours until they were fork tender. And he braised them in a garlic vegetable broth with tons of smoked paprika– it 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…
…a half of a diced jalapeno pepper. Next, add in the grits and cook them until they’re tender. Add in a few splashes of vegan half and half and then for good measure, a pinch (okay, a pinch and a half) of garlic powder! Done…
For the garnish, I just sliced some tomatoes and tossed them with basil and balsamic vinegar. That’s it!
For more recipes from Darius, click here or follow him on all social media at @DariusCooks
By subscribing, you consent to receive emails from BlackDoctor.com. You may unsubscribe at any time. Privacy Policy & Terms of Service.
