Vegetarian Southern-Style Collard Greens
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Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind!
- Ready In:
- 55mins
- Units:
5
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ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄2 large onion, chopped
- 1 teaspoon red pepper flakes (more or less to taste)
- 1 garlic clove, finely chopped
- 1 lb collard greens, chopped
- 3 cups vegetable stock
- 2 tomatoes, seeded and chopped (optional)
- salt & freshly ground black pepper
- smoked paprika (optional)
- apple cider vinegar (optional)
directions
- In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!
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RECIPE MADE WITH LOVE BY
@Sharon123
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@Sharon123
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"Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind!"
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These greens are delicious. I actually like them better than any of the pork-based ways to cook them, the flavor of the greens comes out better without the greasy meat. I use a can of chopped tomatoes, just because fresh are often quite pricey. Yum! After living in the south for a while as a kid, I never thought I'd have good greens again... but these are even better!1Reply
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Thanks for the recipe!2Reply
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These were fabulous! I was out of onion, so I omitted that and the smoked paprika. I added canned diced tomatoes, drained, and used frozen collard greens. I'll definitely make this again. Thanks!1Reply
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This was just as delicious when the onion was sauteed in a little of the vegetable broth instead of butter and oil. I used balsamic instead of cider vinegar - YUM! Collards are super easy to grow, and taste best right from the garden. Store-bought collards are likely a few days old, and always seem too strong for me. Jut a tip! :-)1Reply -
This was just as delicious when the onion was sauteed in a little of the vegetable broth instead of butter and oil. I used balsamic instead of cider vinegar - YUM! Collards are super easy to grow, and taste best right from the garden. Store-bought collards are likely a few days old, and always seem too strong for me. Jut a tip! :-)Reply
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