The Inspired Vegan by Bryant Terry

Author:Bryant Terry
Language: eng
Format: epub, mobi
ISBN: 9780738213750
Publisher: Da Capo Press

YIELD

4 to 6 servings

SOUNDTRACK

“A Song for Women” by Baaba Maal from Television

BOOK

Les Bouts de Bois de Dieu (God’s Bits of Wood) by Sembene Ousmane

White Wine–Simmered Collard Greens with Oven-Dried Tomatoes

This can be eaten as a side dish. But I added it to this menu to be eaten in a bowl with the Jollof rice. The tanginess of the Oven-Dried Tomatoes balances the slightly bitter collards.

Coarse sea salt

2 large bunches collard greens, ribs removed and cut into bite-size pieces

2 teaspoons extra-virgin olive oil

2 large garlic cloves, minced

1 cup oven-dried (page 24) or sun-dried tomatoes (unsalted), drained (if in oil), sliced thinly, and squeezed with a clean kitchen towel

¼ cup white wine

In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon of salt. Add the collards and cook, uncovered, for 4 to 6 minutes, until softened.

Prepare a large bowl of ice water to shock the collards.

Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set their color. Drain.

In a medium-size sauté pan over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, Oven-Dried Tomatoes, and ¼ teaspoon of salt. Sauté for 3 minutes, stirring frequently.

Add the white wine, stir to incorporate, cover, and sauté for 15 seconds. Turn off the heat and steam for a few minutes. Season with additional salt to taste, if necessary.

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