Vegan Southern Collard Greens are perfect for winter skin. They are nutrient-dense, high in Vitamins A, K, Bs, E, manganese, calcium, iron, and fiber. Oh, and they taste delicious too.
2 tablespoons grapeseed or canola oil
3 cloves garlic minced
2 juicy ripe tomatoes diced or 1/2 15-oz can of diced tomatoes
1 large bunch of collard greens stems removed and leaves very thinly sliced (removing the stems is optional)
2 tablespoons tamari or regular soy sauce
1 teaspoon smoked paprika + more to taste
Warm oil on medium heat in a large heavy-bottomed pot.
Add the garlic, and sauté on medium-low until it turns golden.
Stir in the tomatoes, and cook until soft, about 3 minutes.
Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes or longer, depending on your preference.
Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.