Cream of Collards Recipe (Vegan)

Cream of collards with coconut cream and lime, and yukon gold potatoes. It’s warm, with healthy seeds and spices, for a comforting and balanced meal.

Yield: 2

Author: Kali Star

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Cream of Collards Recipe (Vegan)

This recipe has the addition of yukon gold potatoes, with the creamed collards that are cooked in coconut milk and lime juice.

Prep time: 18 MinCook time: 30 MinTotal time: 48 Min

Ingredients

• 1-2 Bunches Collards Greens (stems removed)
• 16 oz. Coconut Milk
• Juice of 2 Limes
• 1/2 Tsp Ground Ginger
• 1/2 Lb. Yukon Gold Potatoes
• 1/2 Red Onion (chopped)
• 2 Tbsp. Nutritional Yeast
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp. Fennel Seeds
• Sea Salt
• Lemon Pepper
• Chili Flakes
• Avocado Oil
• Water

Instructions

1. Skin and chop potatoes into small chunks.
2. Dice the red onion. Use almost half an onion, and set aside some of it for later.
3. Sauté potatoes and onions in a large pan with a little avocado oil. Adding a little water as you go, and a little more oil. After about 10 minutes add mustard and fennel seeds. Cook until the potatoes are cooked through.
4. In a deep pan, add slices of red onions and sauté with avocado oil for a minute or two. Destem the collards greens and chop them into pieces. Add the collard greens to the pan, and then pour in 16 ounces of coconut milk.
5. Add juice of two limes, ground ginger, nutritional yeast, and sprinkle in some sea salt and lemon pepper.
6. Simmer, stirring occasionally until the collards are cooked down and the sauce thickens. This is where time seemed to disappear as I got lost in the enjoyment of it all, but somewhere around 10-20 minutes.
7. Place the creamy collard greens in a bowl, and add the potatoes on top. Sprinkle with chili flakes, and you have a warm, flavorful meal.

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Tag @earthmatterz on instagram and hashtag it #vegancreamedcollards