This recipe was created by Feed the Malik.
These ultra-creamy vegan collard greens are oh-so-simple. The oat milk and smoked paprika balance the bitterness of the collards for a one-pot dish that's comforting and delicious.
2 tablespoons olive oil
1/2 large white onion
3 cloves garlic
1/2 teaspoon smoked paprika
1 teaspoon soy sauce
2 large bunches of collard greens
1 and 3/4 cups Califia Farms Oat Barista
2 tablespoons all-purpose flour
Salt and pepper to taste
Prep your vegetables: Roughly chop half of a large white onion into 1/2 inch pieces. Peel and roughly chop 3 cloves of garlic. Clean and de-stem the collards. Cut collard leaves into 2-inch pieces.
In a large pan or wide-bottomed pot, heat 2 tbsp olive oil over medium-high heat.
Add the chopped onion and saute until translucent, 3-5 minutes.
Add the chopped cloves of garlic, 1/2 tsp smoked paprika, and 1 tsp soy sauce. Saute for 1 minute.
One handful at a time, add in the chopped collards. Stir and saute for about 1 minute between handfuls so the greens have time to soften. Once all of the collards have been added, continue to saute for 1-3 additional minutes to ensure that all of the leaves have softened.
To the pan, add 1 and 3/4 cups Califia Farms Oat Barista. Use a spatula to scrape up any sticky bits from the bottom of the pan and deglaze it, incorporating the toasted spices, garlic, and onion into the liquid.
Turn the heat to low and cover with a lid. Simmer gently on low for 15-20 minutes, stirring occasionally until collards reach your desired tenderness.
9. Add salt and pepper to taste and stir well.
10. Remove the collards from the heat and serve warm in a bowl with the pan gravy. Garnish with additional smoked paprika to add a pop of color and flavor.