Serves 6

Best Ingredients Ever

1 cup sun-dried tomatoes

½ cup unsweetened almond milk

1 cup chopped onions

2 cloves garlic, minced

1 teaspoon diced basil

1 teaspoon dried oregano

½ teaspoon crushed rosemary

1 ½ cups cooked white beans, or 1 (15 ounce) can, no salt added or low sodium, drained

1 ½ cups diced tomatoes

3 cups veggie broth, no salt

1 cup water

6 cups chopped collard greens

1 tablespoon balsamic vinegar

½ teaspoon freshly ground black pepper

1 tablespoon seasoning blend


How to Make Your Masterpiece

Soak the sundried tomatoes in almond milk for one hour to soften. Drain, reserving the milk. Chop tomatoes finely and set aside.

Heat ⅛ cup water over medium heat. Add onions and garlic and water saute for 5 minutes, until onions are soft. If necessary, add more water to keep from sticking. Stir in sun dried tomatoes, almond milk, basil, oregano and rosemary

Add the beans, diced tomatoes, veggie broth and water. Bring to a boil. Add the greens, lower heat, and simmer for about 20 minutes.

Before serving, stir in the vinegar, black better and seasoning.


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