Smoky Vegan Collard Greens with Sweet Potato Cornbread

Takes N/A minutes | Serves 1 |

Ingredients

2 bunches collard greens
1 tablespoon olive oil
1 unit small onion
3 unit cloves garlic
1 teaspoon smoked paprika
some 1/2 teaspoon cayenne pepper
1 tablespoon apple cider vinegar
1 cup vegetable broth
some to taste salt and black pepper
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoon salt
1 cup mashed sweet potatoes
some 1/4 cup maple syrup
1 cup almond milk
some 1/4 cup vegetable oil

Steps

Smoky Vegan Collard Greens

• In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
• Add garlic, smoked paprika, and cayenne pepper. Stir for a minute until fragrant.
• Add the collard greens in batches, allowing them to wilt slightly before adding more.
• Pour in vegetable broth and apple cider vinegar. Season with salt and pepper.
• Cover and simmer for about 30 minutes, stirring occasionally, until greens are tender.

Sweet Potato Cornbread

• Preheat the oven to 375°F (190°C). Grease a cast-iron skillet or baking dish.
• In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
• In another bowl, mix mashed sweet potatoes, maple syrup, almond milk, and vegetable oil.
• Combine wet and dry ingredients, mixing until just combined.
• Pour batter into the prepared skillet. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

Plating and Presentation

• Plate collard greens in a deep dish, allowing the broth to pool at the bottom.
• Place a warm slice of sweet potato cornbread beside the greens.
• Garnish with a sprinkle of smoked paprika and a fresh herb sprig for color.