An experiment that went right! This got the thumbs-up from two meat eaters. Recipe by tortugita718.
1 lb collards or other dark greens, frozen or prewashed and cut
1 red bell pepper, diced or julienned
1 small onion, diced
1T soy sauce
1T rice wine vinegar
1T grated fresh ginger root
1.5 tsp minced garlic (or 3 cloves)
1 tsp Sambal Oelek or other hot chili relish
1. Saute the onion on medium high to high in a bit of water until it starts to soften.
2. Add the collards and seasonings; mix to coat the leaves evenly. Cover the pan and turn the heat to medium low, “turning” occasionally so the leaves cook evenly.
3. When the greens are almost at the desired level of tenderness (entirely up to your preference), add the red bell pepper, stir well, and cover the pan again for a few minutes until the bell peppers are crisp-tender.
Serves 2-4 as a side dish.
*Note: I made this with half collards and half mustard greens. The mustard greens added an extra pungent kick.
**Optional: sprinkle with nutritional yeast for a protein boost and delicious flavor!