Vegan Collard Greens and Cornbread

We bought collard greens thinking we could make a variant on kale chips, but that didn't work out so we still had a bunch of greens. I've never had real collard greens but thought I'd do some American food, vegan style, before Seb got back from work...

Cornbread

Basically this recipe.

2 tbsp ground linseed
6 tbsp boiling water
1 cup plain flour
1 cup cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1 cup fake milk
1/4 cup veg oil
handful of sweetcorn kernels

Heat oven to 425F. Grease loaf tin with oil.

Mix the linseed and hot water with a fork until thickened. Set aside.

In a medium bowl, mix the flour, cornmeal, sugar, baking powder and salt.

Add the linseed mixture, milk and oil to the flour mixture. Beat just until smooth (do not overbeat). Finally add corn kernels (defrosted if using frozen).

Pour into prepared loaf tin. Bake for 20-25 minutes, or until a skewer inserted in the middle comes out clean - it will not be completely dry, don't cook too long or it'll burn on the bottom.

Cool on wire rack 10 minutes; then turn out and cool until warm, about 10 minutes longer. Cut into pieces and serve.


Collard Greens

Chop and fry 1 onion, 4 cloves garlic, bit of chili, some pepper flakes - fry for about 5-10 min til well cooked. In the meantime wash the collard greens thoroughly, remove stems and chop roughly. Add a couple of tablespoons of vinegar (balsamic) and of soy sauce to the pan and cook a little. Add a cup of veg stock and the collard greens and cook til the greens are tender but still green (about 10min). Add some mustard and a little salt to taste.