Vegetarian
If you have about 50 minutes to spend in the kitchen, Vegetarian might be a tremendous gluten free, lacto ovo vegetarian, and primal recipe to try. This recipe serves 6 and costs 85 cents per serving. One serving contains 81 calories, 3g of protein, and 5g of fat. 61 person were glad they tried this recipe. It is brought to you by Foodnetwork. A mixture of butter, vegetable stock, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a very budget friendly side dish. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. Vegetarian Ceviche That Looks Not-So-Vegetarian, Vegetarian Lo Mein, and Vegetarian Paella are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 tablespoon butter
1 pound collard greens, chopped
1 clove garlic, finely chopped
1 tablespoon olive oil
1/2 large onion, chopped
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 tomatoes, seeded and chopped
3 cups vegetable stock
Equipment:
pot
Cooking instruction summary:
Watch how to make this recipe. In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
Step by step:
1. Watch how to make this recipe.
2. In a large pot over medium heat, heat oil and butter.
3. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.
4. Add collard greens and cook another minute.
5. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes.
6. Add tomatoes and season with salt and freshly ground black pepper.
Nutrition Information:
covered percent of daily need
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