Collard Green, Olive And Caper Spread


Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place – the only place!

Makes 2-2/3 cups

14 oz. pkg. froz. PictSweet Chopped Collard Greens – cook in lots of boiling water, covered, for 15 or 20 minutes, till stems become soft, then drain in colander, rinse under cold water, then squeeze and push with fists repeatedly against bottom and sides of colander till as dry as you can get it, then transfer to board, form into a flat, tight disk and chop finely; set aside

12 oz. container Tofutti Dairy-Free plain sour cream, non-hydrogenated type if possible

15 baby Kalamata olives, pitted and finely chopped

2 T. strained sm. capers

1/3 c. strained and diced sweet red roasted pepper

1/4 c. tiny diced peeled onion, almost see-through tiny

2 t. garlic powder

2 t. smoked paprika

1 t. dry mustard

2 t. sugar

1/2 – 1 t. dried mint, finely crushed between fingers and then strained through wire mesh strainer to remove tiny sticks

1 T. vegan yeast

1 t. salt

fresh grind black pepper to taste

smoked almond crumbles, as garnish – place about 2 c. Blue Diamond Smokehouse Almonds in food processor and process till oil just begins to seep out of the nuts clumping the crumbles; use as garnish for this spread, then transfer remaining crumbles to jar with lid and store at room temperature

fresh cilantro leaves as garnish

1 box crackers – I used Blue Diamond Smokehouse Nut Thins – they’re animal-free and gluten-free

In mixing bowl combine all ingredients except smoked almond crumbles, crackers, and cilantro. Stir well till all ingredients are evenly dispersed in the sour cream. Cover and refrigerate till cold and ready to serve.

When ready to serve, transfer spread to serving dish. Sprinkle with smoked almond crumbles and fresh chopped cilantro.

Surround with Smokehouse Nut Thins or whatever other cracker you like. Serve.

Notes: Blue Diamond only makes one vegan cracker out of its many versions of Nut Thins. It’s not easy to find, especially that one out of many, that most stores don’t stock. Still, when I finally did find it I was not disappointed. Great gluten-free cracker. Best yet. Not too hard, flavorful, goes with dips, spreads, even guacamole. Give it a try if you can locate it. I got mine at Lucky’s Market in Lakewood, Ohio.

The success of this spread depends on how much water you extract from the drained collard greens and how tiny you can chop the collards after you’ve gotten as much water as feasible from them.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. 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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