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Hey, it's Jason Andrew Wrobel aka J-Wro from the J-Wro Show and the Cooking
Channel's How to Live to 100 rocking out here with the Sun Warrior Tribe,
and often I hear, "Yeah, vegan food's pretty good, but what about soul
food? What about that meaty, rich, old school Southern flavors?"
Well, if you guys have watched this show, in my [squash up] you'll see that
I masterfully created a butternut squash mac 'n cheese. But what about
those side dishes with the soul food? Well, today I'm going to be doing a
smoky collard green that is so delicious, smoky sweet and rich. You are
never going to know the difference, and it's zero-free cholesterol and
awesome.
So let's begin by jumping in and starting the base of our collard greens.
First thing you want to do is get a neutral tasting oil. In this case I'm
doing a non-gmo safflower seed oil. So go ahead and take a tablespoon and
add it to a large saucepan. Turn it up to medium or medium-high heat, and
then we're going to add onions and garlic. In this case I've got about a
cup and a half of diced yellow onion and four small cloves of fresh minced
garlic.
Now go ahead and cook the onions and the garlic over a medium heat for
about three to five minutes max or until they're slightly translucent and a
little bit golden brown. Now it's time to add a whole bunch of collard
greens. So go ahead and add the collard greens right to your full quart
saucepan. Kind of give it a quick mix with the onions and the garlic just
to get them playing nicely with each other.
Now the next step is you want to cover about three quarters of the height
to the top with fresh water. So how you know is when you press down with
the spoon, the water is going to start to come up just a little bit. Next
up we're going to infuse this with the great smoky sweet flavor starting
with one tablespoon of organic coconut palm sugar which you can use as a
one to one substitute for regular white sugar.
Then we're going to add one tablespoon of our liquid smoke seasoning, one
tablespoon of organic black strap molasses which is super high in iron, a
few healthy pinches of our Himalayan crystal salt, a few shakes of ground
black pepper, and this last one is optional. If you want a little bit more
spice to the mix, just a few shakes of cayenne pepper.
Cover it and cook for about 30 to 40 minutes, and soon we will have tender,
delicious, smoky, amazing, old school collard greens. It will be worth the
wait, trust me. Alright. So 30 minutes later we're going to add another
tablespoon or two of the coconut palm sugar. It smells incredible.
Now, there's still a little bit of liquid here. So if you wanted to go the
full 40 minutes or 35, feel free to do so. In this case though I think we
can take it to the face. And then what I like to do is top them with a
little bit of raw hemp seed.
Alright. So here's the moment of truth. I just need some mac 'n cheese and
some sweet potatoes, and we have ourselves a party you all. If you guys
loved my smoky collard greens recipe, give this video a thumbs up and leave
a comment below.
What's your favorite all-time comfort food? Is it soul food? Is it stuff
that your mom used to make? What's your number one comfort food of all
time, and I'll try to make a delicious plant-based version here on the
show.
So this is J-Wro rocking out from the J-Wro Show hanging with the Sun
Warrior Tribe bringing you guys delicious vegan recipes, great comfort
food, and vibrant living tips. Be sure to subscribe here to Sun Warrior's
Channel and also my channel, the J-Wro Show, with awesome recipes, exercise
tips, just everything to help you get through your day with vibrance and
joy and zest for life.
So I will catch you guys soon with another awesome recipe. Follow me on all
the social media networks. And I'll see you, peaches. You know what? One of
my favorite old school recipes is like a peach cobbler. Finish this off
with a crispy, crunchy, gooey, ooey peach cobbler. You know, I think I've
got to get working on that guys. So, back to the lab.