6 matzo boards
1 bunch collard greens, washed, remove stalks
3 tbsp olive oil, divided use
1 red onion, sliced julienne style
1 yellow onion, sliced julienne style
Sea salt and ground black pepper to taste
2 tsp. mixture of dried garlic, thyme, marjoram and rosemary (optional)
4 tbsp matzo meal, divided use
1/4 cup maple syrup or agave nectar (omit for Passover use)
1/2 cup vegetable stock
Enjoy this nutrition-packed vegan recipe for Passover or all-year round. For Passover, omit the maple syrup or agave nectar – the recipe will work just fine without them.
1. Preheat oven to 350 degrees F.
2. Take 6 boards of matzo and break each one into thirds. Place in hot water and let soak for a few minutes. Then drain the water. Set aside.
3. Boil 8 cups of water in a large saucepan. Layer several collard leaves one on top of the other and roll them width-wise. Slice them julienne style. Repeat with remaining collard leaves. Place them in the boiling water for about 5 minutes or until tender-crisp. Drain them and set aside.
4. Meanwhile, place 2 tbsp of the olive oil in a medium saucepan. Add red and yellow onions and cook on medium heat for about 15 minutes, until onions are caramelized, stirring occasionally. Add collard greens to the onions and mix until evenly distributed. Add salt, pepper and herb mixture. Add 2 tbsp matzo meal and mix for about 1 minute. Once the mixture has thickened, add the maple syrup (if using) and vegetable stock. If you don’t use the maple syrup, just use a bit more vegetable stock. Mix until desired thickness.
5. In a greased 9 x 13-inch oven-safe dish, layer half the matzo on the bottom. Pour half the mixture onto the matzo and spread evenly. Repeat one more time. Sprinkle remaining 2 tbsp matzo meal over top and then drizzle with remaining olive oil.
6. Bake in the oven for 30 to 45 minutes, until golden.
Makes 8 servings.