Vegan Collard Greens Medley Over Polenta Rounds

Vegan Collard Greens Medley Over Polenta Rounds

This recipe came about in a fit of frustration!

I had wanted to make the greens my mother made for Thanksgiving, but when I looked at the can of collard greens that she uses I noticed the words "southern style" and "seasoned".  Curious as to what would make them "southern style", I decided to read the ingredients.  I was aghast when I found that they contained bacon fat and pork!

Since I had all the other ingredients in my cart, I decided to try veganizing the recipe.  I think it turned out to be a success!


Vegan Collard Greens Medley Over Polenta Rounds

Ingredients

14 oz frozen chopped collard greens, cooked according to package directions and drained

1/4 red onion, diced

1 clove garlic

6 oz jar marinated artichoke hearts, chopped

1 TBS marinate from artichoke hearts

7 oz diced pimentos

1 TBS lemon juice

1 tube pre-made polenta

Instructions

For the Greens:

Saute onion and garlic in marinade until tender. Add artichoke hearts and pimento. Stir in collard greens and mix well. Drizzle with lemon juice

For the Polenta:

Cut polenta into 1/2" thick rounds. Cook under broiler until just starting to turn brown, then flip and toast the other side.

To serve:

Spoon collard greens over the polenta rounds.

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I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands, The Fit Foodie Mama, and Food, Pleasure and Health  for #MeatlessMonday!