Recipe Club: Herbed Cream Collards
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Herbed Cream Collards
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Herbed Cream Collards
This gluten-free, easy-to-make, and decadent dish from VegNews contributor Allyson Kramer is a great way to enjoy hearty collard greens in a most celebratory way. Brighten up your holiday table with this warm, flavorful side, fragrant with garlic, sage, rosemary, and cloves. For more great recipes from our favorite vegan chefs, visit the full feature at VegNews.com, and for even more ideas, check out our 4 Easy, Festive Vegan Sides Your Entire Family Will Love.
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Serves 4 to 6
What You Need:
1 large bunch collard greens, stems removed and chopped
2 tablespoons coconut oil
1 small onion, diced
2 teaspoons salt, divided
2 garlic cloves, minced
1/8 teaspoon ground cloves
1/2 cup minced fresh parsley
1 tablespoon minced fresh sage leaves
1 sprig rosemary
1-1/2 cups canned coconut milk
1 cup almond milk
1/4 cup nutritional yeast
1 cup almond meal

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What You Do:

1. In a large frying pan over medium heat, combine collards, coconut oil, onion, 1 teaspoon salt, garlic, and ground cloves and sauté until collards begin to soften, about 6 minutes.

2. Add parsley, sage, rosemary, coconut milk, almond milk, nutritional yeast, and remaining 1 teaspoon salt and bring to a steady simmer. Let cook about 7 minutes, then gradually add in almond meal. Cook until thickened and place in a serving dish. Serve warm.

Chef’s Tip: If you happen to have any of this dish leftover, freeze it. The next time you’re craving something a little decadent for dinner, but don’t want to cook much, thaw the creamed collards, thin with a little unsweetened non-dairy milk, and warm over medium heat for a quick, tasty pasta sauce.

Photo: Allyson Kramer
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