Louisiana collard greens from The Cajun Vegan Cookbook: A Modern Guide to Classic Cajun Cooking and Southern-Inspired Cuisine (page 145) by Krimsey Lilleth

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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

  • sayeater on September 30, 2024

    Oh wow. These are so delicious. I'm vegetarian so have never had the traditional meat version, but I could sit down with the whole pot of these and eat them all. My husband made collard greens the traditional way on the same day and my son was just as happy eating my version as he was eating his. I feel like these are missing nothing, so flavorful with just the right amount of spice to tickle your tongue, and the greens themselves are so tender. I will make these over and over. Made the cornbread from this book too to go alongside (also a big hit with family).

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