Collard Greens with onion and spices. We added Beyond Meat crumbles for a more hearty dish, and served it with roti bread.‌‌


  1. 1 bunch of collard greens (about 10 large leaves)
  2. 3 large tomatoes
  3. 1 red onion
  4. 5 cloves of garlic
  5. 1 teaspoon of curry powder
  6. 1/2 teaspoon of coriander powder
  7. 1 tablespoon of smoked paprika
  8. 1/2 teaspoon of Cayenne pepper
  9. 1 cup of vegetable broth
  10. 1/2 package of ground Beyond Meat (crumbled)
  11. Juice from 1/2 lemon
  12. 1/2 tablespoon of sea salt
  13. 1 tablespoon of vegan butter (Earth Balance)


Prepare your ingredients ahead of cooking and place these in separate bowls:

  • Reserve your spices in a bowl
  • Juice the halved lemon
  • Dice onion, mince garlic
  • Wash the collard greens and remove the large stems. Chop or shred the greens to your desired size (dime size or smaller).
  • Dice tomatoes (with or without the skin, based on your preference)
  • Sautee diced onion, minced garlic and butter for 5 minutes on medium heat
  • Add tomatoes, coriander, paprika, salt and curry, stir well and cook for 6 minutes on medium heat
  • Add vegetable broth, Beyond Meat crumbles and collard greens
  • Cook until greens are bright and soft and meat is fully cooked and liquid has been absorbed.
  • Turn off heat. Add cayenne pepper to taste and lemon juice.