Sautéed collard greens from Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart (page 198) by Timothy Pakron

  • collard greens
  • rice vinegar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mississippi macro bowl with creamy pink beans and Angelica cornbread; Blueberry BBQ tempeh with fingerling potatoes, collard greens, and horseradish cream sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on August 02, 2020

    Just collard greens. Tasty enough, but they are what they are. I like that they're not cooked into mush like many collard green recipes - we have teeth for a reason!

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