Ingredients
- 1 large onion, diced
- 1 bell pepper, diced
- 3 cloves of garlic or ½ tablespoon of garlic powder
- 2 pounds of kale, collards and mustard greens, washed, tough stems removed, torn into small pieces (2 inches)
- ½ cup water or vegetable broth
- ¼ cup Balsamic vinegar
- 3 tablespoons sesame oil or grapeseed oil
- 2 tablespoon tamari or soy sauce
- 1 cup canned or fresh tomatoes
- 1 tablespoon smoked paprika
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon liquid smoke (optional)
- Sea salt to taste
Instructions
- Heat oil in a sauté pan or wok over a medium heat. Add onions and peppers and cook until onions are translucent (5 minutes).
- Add the fresh garlic and cook until it turns golden. Add the tomatoes and add a dash of sea salt. If using garlic powder, add the powder directly to the tomatoes.
- Add all other seasonings and optional ingredients. Cook for 2 minutes.
- Add water and Balsamic vinegar to the pan. Add greens to the pan and cook for 30 minutes until the collards are tender.
- Serve immediately.
- Enjoy!