with Green Chile Polenta & Collard Apple Slaw
- 4 oz collard greens
- 1 apple
- 2 radishes
- 14 oz jackfruit
- 1 tbsp Follow Your Heart Soy-Free Vegenaise
- ½ cup quick-cooking polenta
- 2 tbsp nutritional yeast
- ¼ cup diced green chiles
- ¼ cup Bali BBQ sauce
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Large nonstick skillet with lid
Destem the collard greens and thinly slice the leaves Thinly slice the green apple and radishes. Drain the jackfruit, then shred with your hands. Bring 2 cups water and a pinch of salt and pepper to a boil in a small saucepan for the polenta.
In a large bowl, whisk together the Vegenaise and 1 tbsp cool water until smooth. Add the sliced collared greens to the bowl and, using your hands, massage the leaves until bright green and soft, about 2 to 3 minutes. Add the sliced apple and sliced radish, then toss to coat evenly. Taste and adjust seasoning with salt and pepper.
Slowly add the polenta to the boiling water whisking continuously to avoid clumping. Return to a boil, reduce heat to low, and cook, whisking frequently, until thickened, about 4 to 5 minutes. Stir in the nutritional yeast and as much of the diced green chile as you’d like. Cover the green chile polenta to keep warm.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the shredded jackfruit and a pinch of salt and pepper. Cook, tossing occasionally, until crispy and golden brown in spots, about 5 to 6 minutes. Add the Bali BBQ sauce to the skillet and toss to coat the jackfruit. Cook until the sauce is sticky, about 3 to 5 minutes.
Divide the green chile polenta between wide, shallow bowls. Top with the collard apple slaw and BBQ jackfruit. Enjoy!