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"Cheesy" Collards

What you need: 

1 bunch fresh collard greens, chopped (approximately 4 cups)
2 tablespoons olive oil
1 tablespoon vegan margarine
1 tablespoon garlic, minced
1/2 cup nutritional yeast
1 tablespoon vegan parmesan
salt and pepper, to taste
dash lemon juice

What you do: 

1. Fill large pot with water and start to bring to a boil. Boil collards for 8-10 minutes; drain in colander. Turn heat down to medium.
2. In same pot, add oil and vegan margarine. Saute garlic until just brown. Add collards and cook, stirring for 5-7 minutes.
3. Add nutritional yeast, vegan parmesan, sea salt, and pepper. Stir to mix evenly and cook for another 2 minutes.
4. Dash with lemon juice and stir again. Add more nutritional yeast and parmesan, to taste. Enjoy!
I served this with wasabi mashed potatoes, which was a nice balance to the heat.
Source of recipe: This recipe was inspired and modified from this one: http://www.epicurious.com/recipes/food/views/Sauteed-Collard-Greens-15805

Preparation Time: 
10 min, Cooking time: 20 min
Cooking Time: 
20 min
Servings: 
4

SO HOW'D IT GO?

I thought this was awesome until I added all the nutr. yeast and 'parmesan.' I made it just like the recipe says, but it ended up with so much soy cheese flavor and nutr. yeast that I couldn't eat it. I think that less is more with that stuff, so if I do this again, I'll probably just do way less of the 'cheesy' stuff and otherwise follow the recipe. Also, the cooking times (both boiling and sauté-ing) for the collard greens seemed a little long so that it was a little too soft at the end. I know that it's necessary to boil it long enough for the bitter flavor to eek out into the water, but I thought that this was a bit too long.

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Delish!  I steamed my greens to keep more of their wonderful nutrients and it was still great.  I served this with some Dirty Rice and it made a fabulous Southern meal!

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This recipe idea is great! I've never cooked with collard greens before and thought this would be a great way to introduce them into my cooking. I was right! Delicious! I used about 1.5 tbsp minced garlic and about 2 tbps Parma and didn't add any additional nutritional yeast (I'm out). Turned out fantastic! Will definitely be making this again.

Served with a garden salad and mashed potatoes.

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