Savory Collard Greens with Toasted Pecans
Enjoy a delightful twist on a classic Southern dish with these Savory Collard Greens with Toasted Pecans. This vegan recipe brings out the rich, earthy flavors of collard greens, complemented by the nutty crunch of toasted pecans. Enhanced with a tangy balsamic vinegar dressing and a touch of Cajun mustard, this dish is not only nutritious but also easy to prepare. Perfect as a side dish or a light main course, it embodies health and flavor in every bite. Ideal for gatherings or quick weeknight dinners, this vegan delight will surely impress both family and friends.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Collard greens
6 cups (Washed, drained, and torn into pieces)
Balsamic vinegar
2 tablespoons (Liquid)
Honey
1 tablespoon (Liquid (use agave syrup for a vegan version))
Cajun mustard
1 tablespoon (Condiment)
Canola oil
1 tablespoon (Oil for cooking)
Pecan halves
1/2 cup (Raw, for toasting)
Instructions
1
Begin by thoroughly washing the collard greens under cold water to remove any dirt or grit. Drain well and tear the greens into bite-sized pieces, discarding any tough stems.
2
In a small mixing bowl, whisk together the balsamic vinegar, honey, and Cajun mustard until well combined. Set this mixture aside.
3
In a large skillet or sauté pan, heat the canola oil over medium heat. Add the pecan halves to the skillet and toast them for about 2-3 minutes, stirring frequently to prevent burning.
4
Once the pecans are lightly browned and fragrant, carefully pour in the balsamic mixture, stirring well to coat the nuts. Continue to cook this mixture for an additional 2 minutes, allowing the flavors to meld.
5
Next, add the prepared collard greens to the skillet. Toss everything together until the greens are well combined with the pecan and vinegar mixture.
6
Cover the skillet and reduce the heat to low, allowing the greens to wilt and soften for about 5 minutes. Stir occasionally, and if the mixture appears too dry, add a splash of water to help steam the greens.
7
Once the collard greens are tender and bright in color, remove them from heat. Serve warm, garnished with extra pecans if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Collard Greens with Toasted Pecans?
This is a vegan-friendly twist on a Southern classic that combines earthy collard greens with crunchy toasted pecans and a tangy balsamic dressing.
Is this recipe vegan?
Yes, the recipe is vegan as long as you use agave syrup instead of honey.
How many ingredients are required?
There are 6 main ingredients: collard greens, balsamic vinegar, honey (or agave), Cajun mustard, canola oil, and pecan halves.
How do I prepare the collard greens before cooking?
Wash the greens thoroughly under cold water, drain them well, and tear them into bite-sized pieces while discarding any tough stems.
What goes into the balsamic dressing?
The dressing is a mixture of balsamic vinegar, honey (or agave syrup), and Cajun mustard.
How do I toast the pecans?
Heat canola oil in a large skillet over medium heat, add the pecan halves, and stir frequently for 2-3 minutes until they are lightly browned and fragrant.
When do I add the balsamic mixture to the pan?
Add the balsamic mixture to the skillet once the pecans are toasted and fragrant, then cook for an additional 2 minutes.
How long do the collard greens need to cook?
The greens should be covered and wilted on low heat for about 5 minutes until they are tender.
What should I do if the greens look too dry while cooking?
If the mixture appears too dry, you can add a splash of water to help steam the greens.
Can I use a honey substitute for a vegan version?
Yes, the recipe specifically suggests using agave syrup as a vegan alternative to honey.
Is this dish gluten-free?
Yes, based on the ingredients list provided, this recipe is naturally gluten-free.
What type of mustard is recommended?
The recipe calls for Cajun mustard to add a specific tangy and flavorful touch.
What kind of oil should I use for sautéing?
The recipe recommends using 1 tablespoon of canola oil.
How much collard greens do I need?
The recipe requires 6 cups of collard greens that have been washed, drained, and torn.
Can this recipe be served as a main course?
Yes, it is versatile enough to be served as either a side dish or a light main course.
What is the best way to serve this dish?
Serve the greens warm and consider garnishing with extra pecans for added crunch.
How do I ensure the pecans don't burn?
Stir the pecans frequently while toasting them over medium heat for the designated 2-3 minutes.
What texture should the cooked collard greens have?
The greens should be tender and wilted but still bright in color.
Is this recipe suitable for quick weeknight dinners?
Yes, it is described as easy to prepare and ideal for quick weeknight meals or gatherings.
What makes this dish nutritious?
It is a plant-based, healthy dish featuring nutrient-dense collard greens and heart-healthy pecans.
Do I need to whisk the dressing separately?
Yes, whisk the balsamic vinegar, honey, and mustard in a small bowl before adding them to the skillet.
What size should the collard green pieces be?
The recipe suggests tearing them into bite-sized pieces.
How much balsamic vinegar is used?
The recipe calls for 2 tablespoons of balsamic vinegar.
Can I use raw pecans?
Yes, the recipe starts with 1/2 cup of raw pecan halves which are then toasted in the pan.
What is the heat setting for wilting the greens?
Once the greens are added, reduce the heat to low and cover the skillet.
How many servings does this recipe provide?
While the exact serving count isn't specified, it uses 6 cups of greens, which typically serves 3-4 people as a side.
Is Cajun mustard spicy?
Cajun mustard typically has a bit of a zesty kick, which enhances the savory flavor of the greens.
Should I remove the stems from the collard greens?
Yes, the instructions state to discard any tough stems when tearing the greens.
What type of cuisine does this recipe represent?
This dish is a plant-based take on Southern cuisine.
Can I store leftovers?
While not explicitly mentioned, cooked collard greens can generally be stored in an airtight container in the refrigerator for 3-5 days.