Southern Style Collard Greens with Lime-Marinated Jerked Seitan
I had a bunch of collard greens that I wanted to use up, and found an interesting sounding recipe for Southern-style collards. I followed its basic approach, but did this:
In a stock pot with a little bit of olive oil over medium heat, I sauteed three scallions cut into 3/4" lengths, along with one garlic clove, finely chopped
- About two minutes into the saute as the scallion softened, I added half of an orange bell pepper, cut into large strips maybe 1" x 1/2", as well as two carrots, sliced into 1/2" thickness
- After another two or three minutes, when the carrot was a bit softened (the heightened colors of the cooked vegetables looked great!), I added 1/2 t cumin seeds and, a few at a time, collard greens (I removed the bottom portion of the stem and cut across the leaf to make cuts about 1 1/2" apart)
- I added a little salt, maybe 1/2 t, to help the greens to cook down, and let the greens cook for just a minute or so
- I then added a vegan bouillon cube and three cups of water, brought to a boil, then reduced the heat to keep the pot at a simmer; I cooked, covered for about a half hour, till the collard greens were soft (about halfway through, the leftover lime juice marinade from the seitan - see below - was available, so I poured it in and stirred, then re-covered the stock pot)
- I sprinkled on a little bit of herbed salt, and served (the recipe I referenced also called for tomato, but I wanted to keep the rich greens, though a little bit of tomato sauce sounded tempting)
The seitan was, as always, delicious! My wife and I in particular, but even my toddler, really liked the collard greens. The dish was tasty and nutritious. I saved the broth and will use it in the coming days for another dish. Yum!
3 Comments:
Looks yummy!
Thanks, Val!
You're welcome!
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