This recipe is adapted from Veganomicon, all because I looked at the wrong page when trying to make it initially- turned out great!
2 bunches collards, pulled off the stem in ribbons
4 cloves garlic, minced/pressed
olive oil
vegetable broth
Marinade:
1/2 cup white wine
1/4 cup hot sauce
2 T olive oil
2 T soy sauce
3 T lemon juice
2 cloves garlic, pressed/minced
1 tsp cumin
1/2 tsp oregano
1-2 tsp BBQ spice (I use the Milwaukee Iron Spice blend from the Spice House)
Mix up all your marinade ingredients (I make a double or triple batch and just keep it in the fridge until I need it and then dilute it with a little veggie broth) and stir together.
Saute the garlic in the olive oil for about a minute, and then add your collard pieces. Get them mixed up with the garlic and oil, you may need to add a little more oil so everything is slightly coated. Add 1 batch of the marinade (or however much you want) and about the same amount of veggie broth and let the collards simmer on high heat for about 10 minutes, or until the collards are tender and deep green. High heat is great for these.
Serve with broth and enjoy!
