Easy Vegan Recipe Smokey Collard GreensJason Wrobel

Hey, it's Jason Andrew Wrobel aka J-Wro from
the J-Wro Show and the Cooking Channel's How to Live to 100 rocking out here
with the Sun Warrior Tribe, and often I hear, "Yeah, vegan food's pretty
good, but what about soul food? What about that meaty, rich, old school
Southern flavors?" Well, if you guys have watched this show,
in my [squash up] you'll see that I masterfully created a butternut squash mac
'n cheese. But what about those side dishes with the soul food? Well,
today I'm going to be doing a smoky collard green that is so delicious,
smoky sweet and rich. You are never going to know the difference, and it's
zero-free cholesterol and awesome. So let's begin by jumping in and starting
the base of our collard greens.

First thing you want to do is get a neutral
tasting oil. In this case I'm doing a non-gmo safflower seed oil. So go
ahead and take a tablespoon and add it to a large saucepan. Turn it up to
medium or medium-high heat, and then we're going to add onions and garlic.
In this case I've got about a cup and a half of diced yellow onion and four
small cloves of fresh minced garlic.

Now go ahead and cook the onions and the garlic
over a medium heat for about three to five minutes max or until they're
slightly translucent and a little bit golden brown. Now it's time to
add a whole bunch of collard greens. So go ahead and add the collard greens
right to your full quart saucepan. Kind of give it a quick mix with
the onions and the garlic just to get them playing nicely with each other.

Now the next step is you want to cover about
three quarters of the height to the top with fresh water. So how you know
is when you press down with the spoon, the water is going to start to
come up just a little bit. Next up we're going to infuse this with the great
smoky sweet flavor starting with one tablespoon of organic coconut palm
sugar which you can use as a one to one substitute for regular white sugar. Then we're going to add one tablespoon of
our liquid smoke seasoning, one tablespoon of organic black strap molasses
which is super high in iron, a few healthy pinches of our Himalayan crystal
salt, a few shakes of ground black pepper, and this last one is optional.
If you want a little bit more spice to the mix, just a few shakes of cayenne
pepper.

Cover it and cook for about 30 to 40 minutes,
and soon we will have tender, delicious, smoky, amazing, old school collard
greens. It will be worth the wait, trust me. Alright. So 30 minutes later
we're going to add another tablespoon or two of the coconut palm sugar.
It smells incredible.

Now, there's still a little bit of liquid
here. So if you wanted to go the full 40 minutes or 35, feel free to do so.
In this case though I think we can take it to the face. And then what I like
to do is top them with a little bit of raw hemp seed. Alright.

So here's the moment of truth. I
just need some mac 'n cheese and some sweet potatoes, and we have ourselves
a party you all. If you guys loved my smoky collard greens recipe, give
this video a thumbs up and leave a comment below. What's your favorite all-time comfort food?
Is it soul food? Is it stuff that your mom used to make? What's your number
one comfort food of all time, and I'll try to make a delicious plant-based
version here on the show.

So this is J-Wro rocking out from the J-Wro
Show hanging with the Sun Warrior Tribe bringing you guys delicious
vegan recipes, great comfort food, and vibrant living tips. Be sure to
subscribe here to Sun Warrior's Channel and also my channel, the J-Wro Show,
with awesome recipes, exercise tips, just everything to help you get through
your day with vibrance and joy and zest for life. So I will catch you guys soon with another
awesome recipe. Follow me on all the social media networks.

And I'll see you,
peaches. You know what? One of my favorite old school recipes is like a peach
cobbler. Finish this off with a crispy, crunchy, gooey, ooey peach
cobbler. You know, I think I've got to get working on that guys.

So, back
to the lab..