Gumbo with Collard Greens - Vegan
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
One Bunch Collards, chopped Olive Oil, .5 tbsp Onions, 1 cup, chopped Green Bell Pepper,1, chopped Celery, .75 cup, thinly slicedGarlic, 2 tsp Tomatoes, 1 cup, choppedThyme, ground, .5 tbsp Vegetable bouillon, Low Sodium, 3 cubes (to make 6 cups broth)Water, tap, 6 cup (to dissolve bouillon) red kidney beans, canned, low sodium, 15.5 oz can, drainedTabasco Sauce, 1 tsp or moreSalt and pepper to taste
Prepare Bouillon by dissolving in boiling water. Set aside.
Cook the collards in a pot of boiling water, 5 to 7 minutes. Drain and set aside.
Spray large pot with non-stick cooking spray. Heat the oil in same pot over medium heat.
Add the onion, bell pepper, celery, and garlic. Cook, covered, for 5 minutes, or until soft, stirring occasionally.
Stir in the tomatoes and thyme.
Add the bouillon broth, and salt and pepper to taste. Simmer over low heat for 30 minutes, stirring occasionally.
Stir in the collards, beans, and Tabasco. Taste to adjust the seasoning and cook 10 to 15 minutes longer.
Number of Servings: 6
Recipe submitted by SparkPeople user DEBBIEJOE1.
Cook the collards in a pot of boiling water, 5 to 7 minutes. Drain and set aside.
Spray large pot with non-stick cooking spray. Heat the oil in same pot over medium heat.
Add the onion, bell pepper, celery, and garlic. Cook, covered, for 5 minutes, or until soft, stirring occasionally.
Stir in the tomatoes and thyme.
Add the bouillon broth, and salt and pepper to taste. Simmer over low heat for 30 minutes, stirring occasionally.
Stir in the collards, beans, and Tabasco. Taste to adjust the seasoning and cook 10 to 15 minutes longer.
Number of Servings: 6
Recipe submitted by SparkPeople user DEBBIEJOE1.
Nutritional Info Amount Per Serving
- Calories: 147.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 233.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 8.5 g
- Protein: 8.2 g
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