Just in time for the holiday season. Collard Greens. Yes ma’am. These have been a staple in my family household since a tender age. Except, these are prepared with ham hocks or turkey necks, and sometimes smothered in lard and hot sauce. I never understand why the flavor of the collards was masked so much? You know it! 👀
Although these recipes were definitely nostalgic, I learned to develop taste buds to bring out the best of the collard greens. It’s about the collard greens. Which are packed with phytonutrients. More nutrients and more life. 🌱
I created this recipe when hosting Thanksgiving with family and friends in 2019 and it was a hit. But guess what? I veganized it and complemented it with in-season root vegetables to give it more life. Let me tell you, these are slamming! These plant-based collards are smokey, tender with a touch of heat! Grrrlllll 😋
Sticking to your plant-based goals can be simple. Cop this recipe and be prepared by sharing it with family and friends. I’ll be sharing more sides all week, GRL!
OK…Here it is folks, BRAISED COLLARD GREENS with RUTABAGA yummy recipe! Yes, rutabaga. It has a nice ring to it, right? It’s such a delicious side perfect for your Thanksgiving and holiday dinner!
Save it for later and tag us on IG or FB when you make these collards! HERE IS THE RECIPE:
. You won’t be disappointed or disappoint! 🤤
IG: @theeatschool FB:Gtheeatschool