Slow-Cooked Collards with Rainbow Veggies

 Whether this is your first time trying collards or you’ve been a collards fan all your life, you’ve come to the right place! This smoky, flavorful, and colorful dish will permeate your kitchen with the most delectable aromas, satisfy your taste buds with bountiful flavors, and nourish your body with plentiful nutrients. Collards, peppers, and tomatoes are all good sources of vitamin E, as well as many other nutrients like fiber, vitamin C, and carotenoids. Serve this dish as a side or on top of brown rice with tofu to make it a main meal.

Slow-Cooked Collards with Rainbow Veggies

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

1

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.)

2

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.

3

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

4

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

5

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

6

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.

https://foodrevolution.org/recipes/slow-cooked-collards-with-rainbow-veggies/