Vegan Collard Greens and Rice Recipe
It started with a bundle of collard greens my sister grew in our garden that we share. Of course, I hunted on Pinterest for a delicious recipe to prepare using the beautiful collards she grew. I chose the first recipe I found that wasn’t southern style collard greens, because let’s face it, I’ve eaten that dish plenty of times. I decided I would prepare the recipe using the ingredients that I had on hand. Basically, I ended up substituting nearly 80% of the ingredients for food items I had available in my pantry. I crossed my fingers that the dish would be edible when finally prepared. Surprisingly, it actually turned out super delicious!! My kitchen experiment was a tasty success so I decided to quickly document the recipe tonight in hopes of preparing it again in the future. This recipe is really versatile; you could add, omit, or substitute most of the ingredients depending on what you have available in your home pantry. Finding vegan AND zero waste recipes can be a bit tricky so I hope you find this recipe useful!
Makes 2 servings
Vegan & Zero Waste Ingredients
1 cup cooked jasmine rice
1 clove of garlic, minced
Small bundle of collard greens
1 tsp Italian seasoning
Pinch of red pepper flakes
1 tbsp soy sauce
1 tbsp lemon juice
Small bundle of spring onions, chopped small
1 cup cooked pinto beans
1/4 cup chopped cashews
Salt & pepper to taste
First prepare your pot of rice. I used jasmine rice, but if you don’t have any on hand, feel free to substitute. I think it might even be good with cooked quinoa if you doubled the amount of quinoa used in the recipe.
While your rice is cooking, cut out the stem that runs down the center of each collard green. Stack your greens one on top of the other, roll them up, then very thinly slice the greens. They will look like collard green spaghetti!
In a large pot, saute the minced garlic for a minute. Add your thinly sliced collard greens to the pot with about a cup and a half of water. Stir in red pepper flakes and Italian seasoning. Let the collard greens cook for about 10 minutes on medium heat or until tender. Drain off any extra water. Add your prepared rice, soy sauce, lemon juice, pinto beans, spring onions and cashews. Add salt and pepper to taste. Stir it all together and serve!
Have you tried my vegan veggie curry recipe yet? It’s one of the 28 recipes in the Zero Waste Vegan Cookbook.
If you’re in need of more zero waste and vegan recipe inspiration, head over to the Tiny Yellow Bungalow Pinterest page!