In the 80's I worked in a beauty salon in which there was a beautiful black girl who specialized in treating black African hair. But one thing I remember from Bridget was her excellent and so delicious collard greens. It was to die for. I am licking my lips as I type. So this week my friend Bridget came to my mind and ever since then had been craving for some collard greens. I love when I make it with a ham flavoring without the ham.
I use Jamon, a Hispanic artificial ham flavoring that has no ham in the mix, but has the flavor of ham. I use it for most of my recipes and it gives the food a great flavor.
So I made some this week and it came out great. So here is my recipe and I hope you enjoy it.
3 c. chopped collard greens
1 can black eye peas
3 T. olive oil
2 T. sofrito
(recipe for sofrito is on file)
1 lg. yellow onion
2 envelopes of Jamon Flavoring
10 leaves of Recao or 8 sprigs of cilantro
1/8 tsp. black pepper
Saute' in a wok or large skillet the olive oil, recao and onions on low heat for about 3 minutes, add sofrito and saute' for 1 minute, then add the collard greens, black eye peas, 3 T. vegetable broth and jamon. Saute' lightly and cover for 3 minutes. Uncover, stir lightly, let it simmer for 3 more minutes uncovered and then serve with the rest of your meal plan.
I served mine with mashed potatoes, butter beans and baked spicy temphas. My spicy baked temphas is on file.
From my Caribbean Vegan Kitchen to yours...SALUD!