Almond Ginger Greens

Collard greens with a belly-warming ginger almond sauce is my go-to side dish whenever we have extra leafy green veggies lying around.

It tastes like a party in your mouth and is full of superfood nutrients. Get ready for some plant-based enjoyment!


  • 2 bunches collard greens or other leafy greens
  • 1/2 cup smooth peanut butter or almond butter
  • 1/4 cup tamari or soy sauce
  • 1 Tbsp maple syrup or coconut sugar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp powdered ginger
  • 2/3 cup water


Prepare the sauce: in a medium pot, mix the peanut butter, soy sauce, maple syrup, vinegar, ginger, and water. Heat over medium heat and whisk until it starts to bubble, then turn it off. It will be nice and thick but will get more runny when you add the greens.

Wash, de-stem and chop the collards into bite-sized pieces.

Add the collard greens to the sauce and stir over medium heat. The greens will wilt and coat nicely in the sauce. Cook just until greens are soft but still bright green. Serve warm.


For today’s inspiration, I would like to offer you the first of the 5 mindfulness trainings of Plum Village that I endeavor to practice every day:

Reverence for Life

Aware of the suffering caused by the destruction of life, I am committed to cultivating the insight of interbeing and compassion and learning ways to protect the lives of people, animals, plants, and minerals. I am determined not to kill, not to let others kill, and not to support any act of killing in the world, in my thinking, or in my way of life. Seeing that harmful actions arise from anger, fear, greed, and intolerance, which in turn come from dualistic and discriminative thinking, I will cultivate openness, non-discrimination, and non-attachment to views in order to transform violence, fanaticism, and dogmatism in myself and in the world.

Wishing you a wonderful day of life today! 🙂

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Almond Ginger Greens”

  1. maitricookswithlove Avatar

    My favorite way to eat greens!

  2. maitricookswithlove Avatar

    Facebook comment from Tanya: Yum! 😀

  3. maitricookswithlove Avatar

    Instagram comment from Evan: Yum😍

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