Collard green cabbage is much lower maintenance than spinach. The leaves are not caked in sand and the big huge leaves make for easy washing. These greens don’t wilt easily and you do not have to worry about squeezing water out and cutting out the stem is very easy. Best of all, they are very low cost compared to spinach (at least where I live), can grow like weeds, and, in my opinion, have a slight basil or flowery herb taste
Equipment:
saucepan
big wooden spoon
cutting board
french knife
Ingredients...
* 4-5 canned in water, or, steamed medium artichokes, sliced and diced into small pieces
* 3 big leaves of collard greens, washed, stem cut out, sliced very thin and small (in order to slice thin, roll each leaf very thin and slice the sides of the rolled leaf)
* 3 TBL olive oil
* 2 minced cloves of garlic
* 1 TBL crushed oregano
* 1 tsp crushed basil
* 2 TBL toffutti cream cheese, or....use any kind of high fat creamy vegan cream. example..creamed cashews, creamed almonds, unsweetened coconut cream
* as needed...vegan milk
* to taste...salt
**to taste...black pepper
Method:
place olive oil and garlic in saucepan and heat on medium until bubbling..
add artichokes, greens, oregano and basil and mix well..
stir in the 2 tablespoons of cream cheese, or vegan cream over medium heat..
last, add vegan milk a little at a time and mix until the sauce will coat the back of a spoon
add salt and pepper to taste
