Contributed by Robin Robertson's Vegan Planet

Collard greens are popular in the southern US states, where they are often boiled with a ham hock for what seems like forever. Here they have a new appeal, with a different but still southern approach.

Ingredients

1 1/2 pounds collard greens
1 tbsp olive oil
1 small yellow onion, minced
1 celery rib, minced
1/2 large green bell pepper, seeded and minced
2 garlic cloves, minced
1 x 14.5 oz can diced tomatoes, drained
1 tsp dried thyme
1/4 tsp filé powder (or sub Cajun seasoning)
1/2 tsp cayenne
Salt & freshly ground pepper

Instructions

1. Cook the collards in a pot of boiling salted water until tender, 20 to 30 minutes. Drain, then coarsely chop and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé and cayenne.

3. Add the collards, season with salt and pepper to taste and stir to coat the collards with the onion mixture. Simmer until the flavours are blended, about 10 minutes. Serve hot.

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