veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Collard Greens with Onion
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

| Home Page | Recipes Table of Contents |

Collard Greens with Onion
- a quick recipe that is great as a main dish or side dish -


2 lbs. Collard Greens, fresh or frozen
Corn Starch, as requires
2 Onions, medium, diced
Hot Sauce or Black Pepper
1 Lemon
Olive Oil, extra virgin
(To enlarge the photo of the collard greens, click on the photo or link)


We prefer cooking the collard greens in our microwave oven because it doesn't require constant attention, and we can be preparing other ingredients while the first ones are cooking.

Begin by peeling and dicing the onion.  Place the diced onion in a covered baking dish for cooking in a microwave oven. Add some hot sauce or ground black pepper (to taste) and mix well (we prefer the hot sauce).  Cook on high until the onions begin to become translucent (about 5 minutes).

If using a covered pot for cooking on the stove top, or an electric wok, we suggest having all the ingredients prepared before you start cooking.  We suggest stir frying in a little water to prevent sticking.

While the onions are cooking, wash, clean, and cut the collard greens into bite sized pieces, if using fresh collard greens.  When the onions begin to become translucent, add the collard greens and continue cooking until the collard greens become tender (5-10 minutes).

If there is liquid in the bottom of the cooking vessel, we suggest thickening it with a little corn starch.  1 tsp. of corn starch will thicken 1/2 cup of liquid.  (Place the corn starch in a small bowl or cup.  Add just enough lemon juice to make a smooth soft paste with the corn starch.)  Add the corn starch - lemon juice slurry to the other ingredients and mix well.  Heat for another minute to ensure that all the liquid is thickened and is coating the other ingredients.

Serve with lemon wedges and a little extra virgin olive oil.  This dish goes great with a baked potato or corn-on-the-cob, as pictured to the right.  (To enlarge the photo of the collard greens and corn, click on the photo or link)



Ingredients information

Collard Greens

Corn Starch


Olive Oil, Extra Virgin

Onions, Yellow

Pepper, ground black

Pepper Sauce - Hot Red

Utensils and Equipment Information

Dish, Ceramic Baking


Spoon, Large Mixing

Wok, Stainless Steel

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live!  (d-18)

| Special Recipe, Photo, and Information Directory |
| Appetizers | Beverages | Breads and Rolls | Breakfast | Desserts | Fruit Smoothies |

| Main Dishes (Entrees) | Pizza | Salads and Dressings | Sandwiches | Side Dishes | Snacks |
| Ingredients Description and Photos | Utensils and Equipment | Links |

Your Comments are Welcome:

If we REALLY want God to bless America and the earth, GO VEGAN!

| Recipes Table of Contents |

| Home Page | Animal Issues | Archive | Art and Photos | Articles | Bible | Books | Church and Religion | Discussions | Health | Humor | Letters | Links | Poetry and Stories | Quotations | Recipes | What's New? |

Thank you for visiting
Since date.gif (991 bytes)