Slow-Cooked Collards with Rainbow Veggies

Name: Slow-Cooked Collards with Rainbow Veggies
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 1 small red onion (diced); 1 cup organic orange bell pepper (stem and seeds removed, diced); 1 cup organic yellow bell pepper (stem and seeds removed, diced); 1 cup organic cherry or grape tomatoes (halved, or other tomatoes, diced); 1 ½ tbsp organic tomato paste; 1 tbsp coconut aminos (or organic soy aminos or reduced-sodium tamari); 1 tsp smoked paprika; ¼ tsp salt (optional); 1 bunch organic collard greens, stems removed, thinly sliced (3 cups); ½ cup vegetable broth (unsalted, preferably homemade); 1 tbsp organic apple cider vinegar

Nichole Dandrea-Russert, MS, RDN

3 years ago

Slow Cooked Collards with Rainbow Veggies

Yields4 ServingsPrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

Ingredients

1 small red onion (diced)

1 cup organic orange bell pepper (stem and seeds removed, diced)

1 cup organic yellow bell pepper (stem and seeds removed, diced)

1 cup organic cherry or grape tomatoes (halved, or other tomatoes, diced)

1 ½ tbsp organic tomato paste

1 tbsp coconut aminos (or organic soy aminos or reduced-sodium tamari)

1 tsp smoked paprika

¼ tsp salt (optional)

1 bunch organic collard greens, stems removed, thinly sliced (3 cups)

½ cup vegetable broth (unsalted, preferably homemade)

1 tbsp organic apple cider vinegar

Directions

If your slow cooker has the sauté option, set it for 5 minutes. (If it doesn’t have the sauté option, simply add all of the ingredients except for the apple cider vinegar, and set the slow cooker to cook on low for 2 hours. Then move to step number 5.)

Add the onions, orange and yellow peppers, and tomatoes. Sauté for 5 minutes, stirring occasionally. Add 1–2 tablespoons of water as needed to deglaze the pot.

Stir in the tomato paste, coconut aminos, smoked paprika, and salt, if using.

Add the collards and vegetable broth. Stir well, cover and set cooking to low for 2 hours.

Once the collards are finished cooking, stir in the apple cider vinegar.

Taste and adjust seasoning as desired.

Chef's Notes

Substitutions
Substitute Swiss chard or kale (stems removed) in place of collards.

Instead of red onion, use white or yellow onion.

Use any colorful bell peppers you’d like.

Use white vinegar or sherry vinegar in place of apple cider vinegar.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.