Vegan MoFo Day #1!

This was literally something I threw together. I got a bunch of collards in my farm share, and while I think I’ve eaten them before, I had no idea exactly how to go about making them delicious. I tried Googling things, but everything was either super complicated and involved fancy schmancy ingredients, or boiling the poor greens….and in my experience vegetables + boiling = bleh. Thus, here is my easy take on them based on what was in my kitchen! I’m sure they are far from “Southern Style”, but they were yummy!

WTF are Collards?!: Easy Collards with Potatoes and Tofu


  • 1 bunch collards, rinsed and cut into manageable pieces
  • 1 medium red potato, cut into squarish pieces
  • 1/4 cup water
  • 2-3 cloves garlic, minced or chopped small
  • 2 tablespoons Earth Balance/oil/margarine, etc. (the EB adds a nice flavor though)
  • 1/3 block tofu, cut into triangles or anything really
  • 1-2 tbsp. canola/veg oil (for tofu)
  • a handful of raisins
  • 1 1/2 tablespoons Agave/Maple syrup mixture, or 1 tbsp. maple syrup
  • salt and pepper, to taste


  1. Rinse the collards, shake of excess water and place on cutting board. I just took a big knife and shopped them perpendicular to the stem, until the stem got too big, then I ripped the remaining leaves from the stem (this is just so you don't get big chunks of stem in your dish a.k.a. same with kale). A little bit of stem in the middle is fine. Set aside.
  2. Chop potato.
  3. Put garlic and earth balance in a saucepan, add potato and turn on medium-low heat.
  4. Stir and add water (just to keep it from burning).
  5. Cover and let simmer until potatoes are soft, making sure not to let anything burn to a crisp (a.k.a. stir occasionally).
  6. While that's going, heat up 1-2 tablespoons of oil in a frying pan and put in your tofu in one layer.
  7. Sprinkle with salt and pepper and fry on medium heat.
  8. Once bottoms are browned, flip all the pieces over and sprinkle the other side with salt and pepper.
  9. Once done, put pieces on a plate and set aside.
  10. By this time your potatoes should be ready.
  11. Put all of the chopped collards in the sauce pan, along with a handful of raisins. Stir and cover.
  12. In 2-3 minutes, once collards are wilted and ready, add in the maple-agave syrup or regular maple syrup (I got the Maple Agave from Trader Joe's) and stir.
  13. Transfer to a plate/bowl and add your tofu.
  14. Eat!

I was skeptical of the maple addition, but goddamn, was it good! I particularly like the subtlety of the maple-agave, but I’m sure regular maple would work too if you use a little less.

What’s your favorite easy way to cook collards? Anyone have any non-traditional ways of incorporating them into meals?