- 1 onion (cut into thin ribbons)
- 2-4 cloves garlic (minced)
- 30g [~1oz] piece of seitan
- 10 collard greens (stripped, leaves only cut into thick ribbons i.e. a thick chiffonade)
- 1/2 TB salt [ground Himalayan Pink]
- 3/4 TB black pepper
- 3-4 cups veggie broth
- 8-10 cups water
Note:You can also use a combination of turnip and/or radish greens in addition to the collard greens.
- Add the seitan, onions, and garlic to the bottom of the pot.
- Combine the salt and pepper into a small bowl.
- Then place a layer of the greens, enough to completely cover the seitan and veggies so you can’t see it.
- Once a layer is made, lightly season with the salt/pepper mix to the top of the leaves.
- Add another layer of greens, completely covering up the previous layer and again season. Repeat the layer/seasoning steps until all the greens have been used.
- Lastly, add the veggie broth. Once added, cover the greens with water until all are fully submerged. On high heat, bring to a boil.
- Once boiling, reduce heat to medium and simmer for roughly 45-60 minutes or until liquid has reduced in half. Stir every 5 minutes or so The greens should be tender, aromatic, and delicious. They will lose some of the green color but will be a slightly deeper/darker green than when fresh
- The seitan can be removed and used for another dish like a mushroom gravy, stir fry, pilaf, bulgur wheat/quinoa, or used for brown rice, seitan, and greens as pictured in the featured photo of this recipe.
Note: The leftover broth should be saved in the freezer or used immediately. I tend to strain off and save the broth until it just barely covers the top few layers of the greens which leaves me with around 3 cups of broth. You can use the leftover savory broth to add tons of flavor to any type of dish you desire.