Soulful Vegie Collards
2 bundles of collards
1 red bell pepper
1 veg bouillion cube, with salt (I use the Rapunzel brand)
1 FieldRoast™ Chipolte Veg Sausage link
Starting boiling water - only need 1/2 cup
Chop up bell pepper and sausage. Typically, I cut the link into half moons maybe three quarters ($0.25) thick
Heat big pot, with a bit of olive oil, on very low. Will need a cover for this pot later
Put veg bouillon in measuring cup. Pour 1/2 cup of boiling hot water over it. Set aside
Put bell pepper and sau
Rinse/clean collards, keeping each bundle arranged how it was for easier cutting
Roll each bundle tightly. Cut into sections between one and two fingers wide, then cut these into small squares, about half dollar size
Place collard pieces into pot with bell pepper and sausage pieces
Pour cup contents over collards
Cover and keep on low heat, for at least 15 minutes
Remove from heat for 3-5 minutes before serving - these will be piping and spicy hot.
Serve and enjoy!
I like to serve these with
A) GardenBurger™ Riblets (their Herb Crusted Cutlet or Chik’n Grill), corn and sometimes Soulghetti™ - a D original, circa 1991
B) Mock Chicken Nuggets (Trader Joe's yellow box ones are vegan, frugal and very very good) with Follow Your Heart mac and not-cheese, or
C) a simple red beans and rice, with cornbread