Don’t let the vegan label fool you. I am very much a southern girl and the thought of making collard greens without the slow cooking of a ham-hock made me shiver. However, I decided to give it a try after picking up the book Vegan Soul Kitchen by Bryant Terry.
These collard greens are the first recipe in the book and apparently the inspiration for creating vegan soul kitchen. I made these collard green last night and really enjoyed them. The sweetness of the dried cranberries, mix with the citrus on the orange juice and the spice of the garlic are a perfect combination. Plus this version take minutes as opposed to hours compared to traditional southern greens.
I’ve adjusted a few of the original ingredients for my taste and you can be sure to do the same for yourself.
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