We all know that eating our greens is a good idea, but sometimes when you steam your veggies or eat a raw kale salad, it’s never as satisfying as a bowl of slow cooked collard greens! We gussy this dish up a little bit with some tempeh bacon and organic tomatoes, and we finish it off with a splash of hot pepper sesame oil. The final product is a super comforting and hearty Southern side that we hope you’ll want to make many nights of the week!
TIP: When preparing the collard greens, we hold them upside down (by the stem) and run our knife along each side. Then we roll the leaves together and slice into strips. We then use our salad spinner to clean the leaves off, because organic greens can be a gritty situation.
Slow Cooked Smoky Collard Greens with Tomatoes and Tempeh Bacon
3 cups collard greens (2 bunches)
2 tablespoons extra virgin olive oil
1 cipollini onion, finely chopped
2-3 garlic cloves, thinly sliced
3 strips tempeh bacon (Lightlife brand preferred)
½ teaspoon sea salt (or smoked sea salt)
½ teaspoon finely ground black pepper
1 large organic tomato, diced
2 tablespoons water, plus more as needed
2 teaspoons fresh lemon juice
1 teaspoon hot pepper sesame oil (Eden brand)
Wash and remove stems from the collard greens. Coarsely chop the greens.
Pre-heat a large pot and add olive oil, onion and garlic. Cook over a low flame for about 3 minutes. Add tempeh bacon, and sauté for about 2 more minutes.
Add greens, sea salt (or smoked sea salt), black pepper, tomato and water.
Cook over a low heat for about 30 minutes, or until the greens are tender. Add additional water as needed to keep steaming collard greens for up to 1 hour for very soft greens.
Add the lemon juice and sesame oil when ready to serve. Serve warm. © Spork Foods, 2008