Vegan Collared Greens (with recipe!)

Hey guys, here it is again, but with the recipe included. Sorry, the my husband was trying to type out the recipe and it took longer than mods would allow. Here you go!

Vegan Collard Greens

-5 bunches of collard greens (a bunch being the size that’s typically sold at a grocery store)

-1 tablespoon seasoned salt (like Lawrys)

-2 tablespoons vegetable base (like better than bouillon)

-2 tablespoons brown sugar

-1 tablespoon molasses

-1 teaspoon crushed red pepper flake

-2 teaspoons garlic powder

-2 teaspoons smoked paprika

-1 tablespoon tobasco sauce

-1 tablespoon agave nectar (chili infused, if available. If you can’t find that, you can sub in more red pepper flake or hot sauce)

-1 large yellow onion

-big pot

-big spoon

-cutting board

-knife

Begin by filling a deep, clean sink with luke warm water.

Cut the greens from each side of the stems (should be 2 sections per stem) and cut off any parts of the leaves that are bad.

Roll the leaves longways tightly, like a cigar. You can stack 5 or so leaves and roll them together to save time.

Line these up and cut them into 1.5 inch sections.

Wash these in the sink, drain, and repeat until the water is clear and there is no longer any dirt.

Put the greens and all the ingredients into your large pot. Full with water until it covers the greens.

Bring to a boil, then reduce to medium-low heat. Cover pot with a lid with just a smidge left open.

Stir occasionally for 2-3 hours. Your greens are done when most of the liquid has cooked off.

Enjoy!!!

*all ingredient measurements are estimations, so I would recommend trying the broth and the greens through the process and adding things as needed to your taste level.