116 oz bag of pre-chopped & pre-washed collard greens 16 oz is about 8 cups
1pinchsea saltto taste
Sauce Ingredients
1cupunsweetened soy milk
¼cuprolled oats
½cupnutritional yeast seasoning
1tsponion powder
1tspgarlic powder
¾tspsea salt
1Tbspsriracha
2 tsplemon juice
1Tbsppine nutsoptional
Instructions
Make the Sauce
Add all of the sauce ingredients to a high-speed blender in the order listed.
Blend well until smooth and warmed (about 3 minutes). Keep in blender but set aside.
Cook the Greens
Heat your non-stick saute pan to medium and pour the greens into the pan. The greens will seem to be overflowing the pan at first but they will cook down to fit nicely.
Cook the greens down, using tongs to periodically shift them around for even cooking. This will likely take about 5-8 minutes. Cook the greens to the texture of your liking.
Briefly blend the sauce again
Briefly blend the sauce again (about a minute or so) to make sure it's nicely warmed and pourable.
Pour the sauce over the greens
Pour the sauce over the greens and stir together with your tongs until the greens are well coated. I like to use most of the sauce on the greens to make them extra cheezy but feel free to use less sauce if you prefer.
Best to serve immediately
It's best to serve these cheesy greens immediately but they may last in the refrigerator for up to 3-4 days. Reheat on the stove top or in the microwave, if needed.