Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat diets.

Ingredients

Time: 45 minutes Serves: 2-3

Collards

• 16 oz. collard greens, washed, removed from stems, and chopped
• 2-3 garlic cloves, minced
• 1-2 Tbs Olive Oil
• 1/2 Cup Vegetable Broth
• Salt & Pepper to taste

Pilaf

• 1 Cup quinoa
• 1 can chickpeas, drained & rinsed
• 2 garlic cloves, minced
• 1/2 red onion, diced
• 2 Tbs Olive Oil
• 1 tsp Cumin
• 2 Cups Vegetable Broth
• 1 tsp Black Pepper
• 1/2 tsp Ground Thyme
• 1 tsp Paprika

Directions

1. First, prepare your onion and garlic for the pilaf.
2. In a medium stockpot, heat 2 Tbs olive oil on high heat. Once hot, begin cooking the onion and garlic. Cook until translucent. Then add your seasonings. Cook for 2 minutes.
3. Add the quinoa and cook for another 2 minutes.
4. Then, add the broth and chickpeas and stir together. Cover the pot with a lid and bring to a boil.
5. Once boiling, reduce heat to low and allow it to simmer until the liquid has been absorbed. About 30 minutes.
6. While your pilaf is simmering, prepare your collards and garlic.
7. In a large skillet, heat the olive oil. Once hot, add the garlic and allow it to cook until it is aromatic, but be careful to not burn the garlic.
8. Quickly add the collards and mix them using tongs.
9. After about 5 minutes, add the broth and continue to cook until the collards are wilted for about 10 minutes.
10. Taste the collards and add seasoning as desired, although if you’re serving them with the pilaf, the flavors of the pilaf will complement the collards nicely.
11. Stir your pilaf and ensure the excess liquid has cooked out.
12. Once done, turn off the heat, serve together or as separate side dishes and enjoy!

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