Vegan Collards with Carrots and Tahini
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Heat olive oil in a large pot over medium-low heat. Cook chopped onion and carrots until soft, about 5 minutes, occasionally stirring to prevent burning. Stir in chipotle powder.
  2. Rinse collards and tear or cut stems away from leaves. Chop stems into 1/4-inch lengths, stir into onion mixture, and cook stems for 5 minutes. Cut collard leaves into ribbons about 3 inches long and 1/4 inch across. Add remaining ingredients. Stir, reduce heat to simmer, and cook covered until tender, fifteen to twenty minutes.
  3. Stir well before serving so tahini is spread evenly throughout the greens. Taste and adjust seasonings. Serve hot with optional hot sauce or vinegar. Keeps refrigerated for a week or frozen for a year.
Recipe Notes
  • When cooking for a crowd, double or triple all the ingredients except the water. One cup plus whatever is on the leaves will be plenty to provide steam. If your pot doesn’t seem big enough to hold all the collards,  add the chopped leaves in batches after the onions and stems are tender. Stir the onion mixture into the leaves to wilt them, cover, and cook for two or three minutes while you chop the next batch of leaves. You’ll be surprised how much room there is when you open the pot again!
  • For another crowd-pleasing collards recipe, try my Collards in Peanut-Lime Sauce.