Vegan Southern Collard Greens

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium onion, chopped fine
  • 2
    tablespoons olive oil
  • 2
    garlic cloves, smashed and chopped
  • 1
    jalapeno pepper, chopped fine
  • 1
    tablespoon vegetable bouillon (I use the Better than Bouillon brand)
  • 1
    teaspoon vegemite (but adds a bit of B vitamins and a nice body) (optional)
  • 2
    tablespoons Bacos bacon bits (1 tablespoon of "bacon salt" is preferable, but may be difficult to find. Bacos and bacon salt are b)
  • 2
    bunches collard greens, stems removed, cut into 1 inch pieces and washed thoroughly
  • 1
    tablespoon salt (or to taste)
  • 1
    teaspoon pepper (or to taste)
  • 1
    cup water
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DIRECTIONS

  • Saute the onion and pepper in the olive oil until the onion is translucent (about 5 minutes). I usually do this and everything else in a large stock pot.
  • Then add the garlic and cook for another minute.
  • Mix in the bouillon, vegemite, bacon salt, salt and pepper and mix through to dissolve the Vegemite and bouillon.
  • Add a little water to dilute the mixture and then add the collards over a medium high heat. You should probably add in batches so it wilts easier, but you can go ahead and add all of the collards and water and cover and let simmer to wilt.
  • Once the collards have started to wilt and you make sure nothing is sticking to the bottom of the pot turn the stove to low or medium low and let cook covered for at least an hour or until the collards are as tender as you'd like. You may want to add water later if you would like more pot liquor for dipping cornbread.
  • I've tried substituting white wine for some of the water and this is also a good variation, but there's more than enough flavor without it.
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