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Vegan Southern Collard Greens Recipe

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4.2 from 73 reviews

This Vegan Southern Collard Greens recipe offers a flavorful and healthy twist on traditional Southern greens, cooked slowly with smoky seasonings and tangy vinegar for a rich, tender, and aromatic side dish perfect for any meal.

Ingredients

Greens

  • 2 bunches collard greens

Cooking Base

  • 2 tablespoons extra virgin olive oil (or avocado or coconut oil)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced

Seasonings

  • 1 teaspoon smoked paprika (or sweet paprika)
  • 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

Liquids

  • 3 – 4 cups low sodium vegetable stock
  • 2 tablespoons red wine vinegar (or apple cider vinegar)
  • 1 teaspoon liquid smoke

Optional

  • Hot sauce (like Franks), for serving

Instructions

  1. Prepare Greens: Pull leafy greens away from the tough stems by holding each leaf by the stem with one hand and pulling the leaves down and away from the stem with the other hand. Discard the stems and transfer the leafy greens to a large basin.
  2. Clean Greens: Cover the greens with water and rub and toss them with both hands to remove dirt and grit. Drain and repeat this washing process 3 to 5 times until the water is clear and no dirt remains.
  3. Cut Greens: Roll each collard leaf tightly and slice into ribbons using a sharp knife to prepare for cooking.
  4. Sauté Aromatics: Heat the olive oil in a stock pot or large deep pan over medium-high heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  5. Add Greens and Spices: Add the collard greens in batches, stirring after each addition to wilt them down. Season with smoked paprika, onion powder, garlic powder, cayenne pepper, crushed red pepper, salt, and cracked black pepper. Stir to combine all flavors.
  6. Add Liquids: Pour in 3 cups of vegetable broth, along with red wine vinegar and liquid smoke. Stir well to distribute the seasonings thoroughly.
  7. Simmer Greens: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and let the greens simmer gently for 1 hour, stirring occasionally. Add more vegetable broth as needed if the pan becomes too dry.
  8. Check Tenderness: After 1 hour, check the greens for tenderness. Continue cooking for up to an additional 30 minutes until the greens are tender and silky. Adjust salt and pepper to taste during this period.
  9. Serve: Transfer the cooked collard greens along with some cooking liquid to a serving bowl. Finish with a few dashes of hot sauce if desired for extra flavor and heat.

Notes

  • Using smoked paprika and liquid smoke adds a signature smoky flavor without using meat.
  • Simmering low and slow ensures tender, silky greens.
  • Adjust the spiciness by varying cayenne pepper and crushed red pepper quantities.
  • If vegetable broth is not available, water with added seasoning can be used as a substitute.
  • Serve as a hearty side dish with vegan or Southern-inspired meals.

Find it online: https://flavorspath.com/vegan-southern-collard-greens-recipe/