Cooked collard greens and cabbage drenched with a sweet-sour mustard sage, almond cream sauce. Topped with smoked almond crumbles!

Makes 6-8 main dish servings, or 12 or more side dish servings

2 lg. bunches fresh collard greens; wash well and remove soiled leaves; lay each leaf flat on the counter and cut out the main stem/vein about half way up into the leaves.

1 med. green cabbage; remove outer leaves, cut in half and remove core, then cut each half in half again, then cut each quarter into 3rds

Place in extra large pot of water. Boil till both are tender, but not mush.

Almond Crumbles: Place 2 cups whole, smoked almonds in food processor and process till mealy and dry, pushing down insides of container with spatula as needed. Continue to process till crumbles just begin to clump up, no longer. Transfer to covered jar as use as needed in recipes calling for them. We’ll use them in this dish to sprinkle over it.

Sweet And Sour Mustard Sage Sauce: makes 3-1/2 cups

3 c. unsweetened Almond Milk

½ c. water

1/3 c. flour (or cornstarch if you’re gluten-free)

1-1/2 t. salt

1 t. onion powder

1 t. garlic powder

freshly ground black pepper

1 t. mild paprika

2 t. dried rubbed sage

¼ t. ground allspice

½ c. red wine vinegar

¼ c. sugar

¼ c. prepared yellow mustard

Place almond milk in large saucepan and bring to soft boil.

Combine water and flour in jar with tight-fitting lid. Shake vigorously till dissolved, then pour into almond milk, stirring continuously till thickened. Reduce heat to low and continue stirring often for about 5 minutes.

Add salt, onion and garlic powders, black pepper to taste, paprika, sage, allspice, vinegar, sugar, and mustard, stirring well after each addition with wire whisk. Continue to cook for about 10 minutes on very low heat to meld the flavors.

Drain collard greens and cabbage in colander. Return to pot. Pour sauce over and gently mix till all are coated.

Spoon onto individual plates. Top with a generous portion of smoked almond crumbles, sprinkle with freshly ground black pepper and serve immediately.

Notes: Serve alone or with a side of mashed potatoes, boiled potatoes or baked potato on the same plate.

This is a marvel of a sauce. Use over all kinds of veggies.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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