Since becoming vegan I have fallen in love with greens of all kinds. There are so many varieties and all of them rock. Below is my super easy recipe for sautéing up some greens as a side dish (also great as a main entree with some grilled tofurky sausages or tofu mixed in). These are super tasty, virtually fat free and a great source of vitamins A & C and iron.
Here is what you will need:
1 bag Trader Joe’s Southern Greens (includes mustard, turnip, collard & Spinach)*
8 Tbsp Vegetable broth
1 small yellow onion (optional)
Garlic powder & Pepper (to taste)
1. Start by heating a few tablespoons of the broth in a wok or large skillet on med/high heat. You can also use canola or olive oil instead of broth but I like to keep the fat low on these and the broth adds some extra flavor.
2. While the broth is heating up, dice your onion into small chunks. Throw those bad boys into the heated broth and cook until they get soft and translucent.
*Onions are completely optional. Quite honestly this was the first time I used onions and I’m not sure I will do it again. I’ve also used seasame seeds and fresh chopped garlic in this step both of which are super yummy.
4. Stir, stir, stir! Keep the greens moving and mix them in completely with the broth and onions. If you let them sit they will start to burn on the bottom – no bueno. I usually use two wooden spoons to do this. It will be difficult to keep everything in the pan until they cook down a bit, but I know you can do it 😉
6. That’s all there is to it! Eat and enjoy 🙂 This time I paired them with garlic and rosemary roasted potatoes. Yum.