Collard Greens Vegan Food

VEGAN COLLARD GREENS

Steps:

• Cut the stem off and devein each of the leaves then coarsely chop and rinse them thoroughly; set aside for now. Heat the oil in a pan. Chop the onion and add it to the pan along with the crushed garlic and cook until the onions are translucent. Add the greens to the pan just until the begin to wilt. In a separate container (I used a glass measuring cup) add the broth cubes along with two cups of hot water; hot enough to dissolve the cubes then whisk until dissolved. Place the greens mixture, along with the broth, and remaining ingredients in a crock pot on high for 3-4 hours.
• If you don't have a crockpot this can easily be done on the stove using any pot as long as it stays covered for the duration of the cooking period. Season with salt as desired and enjoy.
• *Note: the vinegar states 1 tbsp - 1/4 cup, this is just based on personal preference. I would start with 1 tbsp and add more if you feel like it isn't enough. The vegan bouillon cubes I used were Not Chick'n by Edward & Sons. They were purchased at Sprouts for relatively cheap, under $3, but there is also a brand called Imagine that makes a vegetarian No Chicken Broth in liquid form which I'm sure would work just fine. You would use 2 cups of that broth rather than dissolving the cubes into 2 cups of water.

COLLARD GREENS (VEGAN)

Steps:

• Saute the onion and salt in oil over medium heat until the onions are very soft and begin to caramelize.
• Add the Fakin Bakin and keep stirring until the tempeh crisps.
• Add the entire bag of frozen collards and the broth. Stir to help the greens defrost faster.
• After the greens have softened up a bit, stir in the nutritional yeast flakes and liquid smoke.
• Reduce heat and cover until the collards become tender. If there is too much broth in the bottom of the pan, cook for a few minutes with the lid off to let the liquid reduce.
• Season with salt and pepper.

COLLARD GREENS WITH PECANS (VEGAN)

Steps:

• Wash and drain greens and tear into salad-size pieces.
• Combine vinegar, honey, and mustard.
• Heat oil in large skillet and add pecans. Pour in vinegar mix and cook, stirring often, about 5 minutes.
• Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.

VEGAN SOUTHERN COLLARD GREENS

Steps:

• 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.