Cajun Collard Greens

Cajun Collard Greens

Ingredients:
1 onion, diced
3 cloves garlic, minced
1 pound collard greens, chopped
2 tablespoons olive oil

Directions:
3⁄ cup water or Vegetable Broth (see Chapter 4)
4
1 (14-ounce) can diced tomatoes, drained
11⁄ teaspoons Cajun seasoning
2
1⁄ teaspoon hot sauce
2
1⁄ teaspoon salt
4
1. In a large skillet, sauté onion, garlic, and collard greens in olive oil for 3–5 minutes
until onion is soft.
2. Add water or Vegetable Broth, tomatoes, and Cajun seasoning. Bring to a simmer,
cover, and allow to cook for 20 minutes, or until greens are soft, stirring occasionally.
3. Remove lid, stir in hot sauce and salt, and cook, uncovered, for another 1–2 minutes
to allow excess moisture to evaporate.
HOW TO PREPARE COLLARDS
Give your collards a good rinse, then tear the leaves off the middle stem. Fold or roll all the leaves together,
then run a knife through them to create thin strips, similar to a chiffonade cut used for herbs. The stems can
be added to a Vegetable Broth or your compost pile.
Chipotle Corn on the Cob
The corn husks resulting from this spicy recipe can be dried out and
reused as a tamale casing.
Serves 6
6 ears corn, shucked
Water, as needed
3 tablespoons vegan margarine
1⁄ teaspoon chipotle powder
2
1⁄ teaspoon salt
2
1. Place the corn in a 4-quart slow cooker and cover with water until it is 1" from the
top of the slow cooker.
2. Cook on high heat for 2 hours.
3. While the corn is cooking, combine the vegan margarine, chipotle powder, and salt
in a small bowl. When the corn is done cooking, rub a small spoonful of the vegan
margarine mixture on each cob and then serve.
Cilantro-Lime Corn on the Cob
This pressure cooker Cilantro-Lime Corn on the Cob recipe couldn’t be