Vegan Southern Collard Greens
These tender, silky vegan southern collard greens are loaded with so much flavor you will not miss the meat! The smoky, savory flavors with the perfect touch of heat make this a winning recipe.
Servings: 4 servings
Calories: 87kcal
Ingredients
- 2 bunches collard greens
- 2 tablespoon extra virgin olive oil or avocado or coconut oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 tsp smoked paprika or sweet
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ tablespoon cayenne pepper
- ¼ teaspoon crushed red pepper
- salt to taste
- cracked black pepper to taste
- 3 - 4 cups low sodium vegetable stock
- 2 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon liquid smoke
- hot sauce like Franks, for serving, optional
Instructions
- Pull leafy greens away from tough stems by holding each leaf by the stem with one hand and pulling the leaves down and away from the stand with the other hand. Transfer the greens to a large basin, discarding stems.
- Cover greens with water and with both hands, rub and toss the greens in the water to remove dirt and grit. Drain the water and repeat the process 3 to 5 times until the greens are clean and no dirt is evident in the water.
- Roll each leaf tightly and cut into ribbons with a sharp knife.
- Heat the oil in a stock pot or large, deep pan over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the greens in batches, stirring with a wooden spoon after each addition to wilt the greens. Season the greens with smoked paprika, onion powder, garlic powder, cayenne, red pepper flakes, salt, and pepper. Add 3 cups of broth, red wine vinegar, and liquid smoke. Stir to combine the ingredients.
- Once greens come to a boil, reduce heat to medium-low, cover the pot, and simmer the greens for 1 hour, stirring occasionally. Add more broth if the pan gets dry and add more salt and pepper to taste. Check for tenderness at 1 hour and add up to 30 minutes of cooking time until the greens are silky and tender.
- Transfer the collard greens to a serving bowl with some of the cooking liquid and finish with a few dashes of hot sauce!
Notes
- Thoroughly clean your greens to remove dirt and grit.
- Leftover collard greens can be stored in an airtight container for up to 5 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 87kcal | Carbohydrates: 8g | Protein: 2.4g | Fat: 2.8g | Saturated Fat: 0.6g | Sodium: 675mg | Fiber: 3.5g | Sugar: 0.8g