I’m so happy you could make it to the Virtual Vegan Potluck! Thanks for saving a little room for the sides. If you skipped ahead of the line, feel welcome to go back to the beginning and fill up your plate.

For my recipe, I took a cue from Isa Chandra Moskowitz’s Sweet & Salty Carrots and sweetened a veggie you wouldn’t necessarily think of in this way. Hope you enjoy!

1/4 cup Balsamic Vinegar

1/2 cup Agave Nectar

dash of salt

20 oz Chopped Collard Greens (fresh, canned, or frozen; drained)

dozen Grape Tomatoes, halved

  • Preheat over to 350 degrees
  • Fold together collard greens and tomatoes
  • Spread out in pan
  • Whisk agave and balsamic vinegar
  • Pour over greens
  • Sprinkle with a dash of salt
  • Bake 45mins to an hour