VEGAN SOUTHERN-STYLE COLLARD GREENS
Authentic vegan collard greens, cooked in the Southern tradition of low and slow. This dish contains simple everyday ingredients which are transformed into arguably the best way to cook vegan collard greens
Provided by Michelle Blackwood, RN
Categories Side Dish
Time 55m
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan on medium-high. Add onion and cook until soft, about 3 minutes.
- Stir in garlic and cook for a minute. Add tomatoes, smoked paprika, thyme, salt and cook stirring for a minute.
- Stir in collard greens until wilted.
- Add liquid, cover saucepan and reduce to simmer for 30 minutes.
Nutrition Facts : Calories 92, Carbohydrate 11, Fat 4, Protein 4
VEGAN SOUTHERN COLLARD GREENS
Favorite family recipe for collard greens made WITHOUT chicken broth and smoked meat. It's healthier but don't expect to have to sacrifice taste!
Provided by Divas Can Cook
Time 1h20m
Number Of Ingredients 8
Steps:
- Coat a large deep skillet or pot with vegetable oil.
- Saute onions until almost tender over medium heat and then add in garlic.
- Cook until onion and garlic are fragrant, about 2-3 minutes.
- Add in vegetable broth.
- Season broth with smoked salt and red pepper flakes.
- Taste and adjust the seasonings if needed. Make sure it's to your liking because this is how your greens will taste.
- Bring to a simmer and reduce heat.
- Add in the greens. Green will wilt down as they cook.
- Simmer for 1 hr to 1 hr 30 mins. Do not boil. Add more vegetable broth if needed. May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste.
- Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired. ( I always do!)
- Enjoy!
- Add hot sauce or vinegar if desired.
BRAISED VEGAN COLLARD GREENS
Braised vegan collard greens, a quick and healthy way to get a soul food staple on the weeknight menu! It's only 5 ingredients and made with ingredients you're likely to have on hand.
Provided by Marwin Brown
Categories Side Dish
Number Of Ingredients 6
Steps:
- Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.
- Heat dried peppers in skillet over medium heat for 3 minutes than add oil and red onions to saute for 3 minutes. Add garlic and stir until garlic is golden brown, 2-3 minutes. Add collard greens, saute with tongs so garlic and onions get tossed in with greens, until they start to wilt, about 1 minute. Add vinegar , salt, and pepper and continue sauteing until greens have all wilted and begin releasing their moisture, 2-3 minutes.
- Transfer collards to a serving bowl. Season with more salt and pepper to taste and serve.
Nutrition Facts : Calories 198 kcal, Carbohydrate 15 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 32 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
VEGAN SOUTHERN COLLARD GREENS
My friends love the ham hock collards I make and there's two recipes close my version (Recipe #221708 and Recipe #41320), but I always feel bad leaving out my vegetarian and vegan friends. This is what the vegan version I came up with for them and for myself when I was vegetarian. It still has a lot of the body the meaty version has, but less fat, and no pork. I brought this to a party recently and some people liked this more than my ham hock ones! Other types of greens can be substituted such as turnip or mustard greens. The prep time is for prepared collards (already chopped, stemmed and washed). In my grocery store I've found that the prepared ones are cheaper than the bunches of collards if you consider the yield after the stems are removed. Also it's a lot less trouble. If you need to prepare them yourself just take the hard rib out, up most of the back of the leaf, chop into pieces and then wash for a few minutes in cold water and drain.
Provided by MC Baker
Categories Collard Greens
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 100, Fat 5.2, SaturatedFat 0.7, Sodium 1194.9, Carbohydrate 11.9, Fiber 5.8, Sugar 1.6, Protein 4.3
VEGETARIAN SOUTHERN-STYLE COLLARD GREENS
A meat-free take on this Southern favorite that is full of flavor. Omnivores and vegans alike will enjoy this recipe for collard greens.
Provided by The Hungry Hutch
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat a little bit of oil in a large pot over medium to medium-high heat. Add the onion cut-side down and cook until charred.
- Add the vegetable stock, salt, garlic powder, black pepper, and red pepper flakes to the pot and bring to a boil.
- Add the cut collard greens to the vegetable broth, cover, and let simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
- Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.
VEGAN COLLARD GREENS
Since becoming a vegetarian, there are somethings I crave often, and collard greens are one of those things. This vegan spin on a soul food classic that is typically made with hamhocks or bacon but these are pretty close to the way my mom makes hers, and honestly, I don't miss the meat in them. It can be used as a side dish or eaten as a meal on its own.
Provided by Cherise B.
Categories Collard Greens
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 124.3, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.2, Sodium 404, Carbohydrate 17.9, Fiber 8.8, Sugar 3.3, Protein 6.9
VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
VEGETARIAN SOUTHERN-STYLE COLLARD GREENS
Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind!
Provided by Sharon123
Categories Collard Greens
Time 55m
Yield 4-6
Number Of Ingredients 11
Steps:
- 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!
BLACK FOLKS SOUL FOOD COLLARD GREENS RECIPE
Steps:
- Clean the collard greens and cut off the stems.
- Then roughly chop the leaves in half through the midline and then into bite-sized pieces.
- Open the Instant Pot lid and add the wet ingredients (chicken stock, vinegar, Worcestershire sauce, honey, and hot sauce to the stainless-steel inner pot.
- Next, add the onion, tomatoes, garlic, Old Bay or Cajun seasoning, red pepper flakes, salt, pepper, and stir to combine the ingredients.
- Finally, add the collard greens, followed by the cooked turkey leg.
- Press down to sink the greens as much as you can into the liquid broth.
- Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 15 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
- To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
- Serve Black folks' soul food collard greens right away and enjoy!
Nutrition Facts : Calories 240 kcal, Carbohydrate 20 g, Protein 24 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 1238 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
COLLARD GREENS WITH PECANS (VEGAN)
Make and share this Collard Greens With Pecans (Vegan) recipe from Food.com.
Provided by Prose
Categories Collard Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 213.6, Fat 13.4, SaturatedFat 1.2, Sodium 47.6, Carbohydrate 21.4, Fiber 9.2, Sugar 7.1, Protein 7.2
COLLARD GREENS (VEGAN)
Very easy, and very tasty. So good you forget that there's no meat in it. Great smoky flavor. From the Papa Tofu cookbook.
Provided by AlainaF
Categories Collard Greens
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 236.2, Fat 15.8, SaturatedFat 1.3, Sodium 625.5, Carbohydrate 19.4, Fiber 10.2, Sugar 2.4, Protein 10.1
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