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