Cajun-Style Collards

Collard greens are popular in the southern states, where they are often boiled with a ham hock for what seems like forever. Here they have new appeal, with a different, but still southern, approach.

1 1/2 pounds collard greens
1 tablespoon olive oil
1  small yellow onion, minced
1 rib celery, minced
1/2  large green bell pepper, seeded and minced
2 cloves {garlic}, minced
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon dried {thyme}
1/4 teaspoon filé powder
1/4 teaspoon cayenne
 freshly ground {black pepper}
Cook the collards in a pot of boiling salted water until tender, 20 to 30 minutes. Drain, then coarsely chop and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onions, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper to taste, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 40-50 min

Servings: 4

Recipe By: Robin Robertson

From:  Vegan Planet
Used with permission of Robin Robertson