I had some leftover quinoa in the fridge (see below, vegan burgers), and used it up last night with this great stew-type dish.

I’ve been reading about collard greens for some time; they seem to pack a similar nutritional punch as kale and other such vegetables, and so I was eager to see what I could do with this great leafy vegetable.  The only time I’ve had them to date was at one of my favourite vegan restaurants, “Live”, in Toronto, where they were used as a raw wrapping for a tasty tortilla-type concoction.

Here’s the recipe, for three or four people:

Ingredients:

2 – 3 leaves of collard greens, sliced up thinly

2 – 3 cups of cauliflower, cut up into small pieces

1 can organic mushrooms — or fresh

1 28 oz can organic diced tomatos

2-3 stalks diced celery

basil, pepper, garlic

1 tbs olive oil

Here’s how:

Put a small amount of oil into the pot, add the collard greens and cauliflower, and cook on medium heat

Add the spices/seasonings, and celery.

Add the mushrooms and diced tomatos

Cover and cook until all the vegetables are soft.

Serve over cooked quinoa.

Enjoy!