Virtual Vegan Potluck: Sweetened Collard Greens

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


8 thoughts on “Virtual Vegan Potluck: Sweetened Collard Greens

  1. Funny – I keep looking at the original recipe cuz it sounds good – but I’m not a fan of cooked carrots. Collards and tomatoes are a much more appealing combo to me! Thank you! And thanks for contributing to the VVP!

  2. It’s true that I wouldn’t have thought to sweeten these greens–but when I think of them on a breakfast plate alongside some maple syrup, it sounds so right. πŸ™‚

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