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.
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
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
VEGETARIAN COLLARD GREENS
Southern-style collard greens get their signature richness from being braised with ham hocks or bacon. For a meatless flavor boost, use an umami-packed Parmesan rind instead (find one made without rennet for a strictly vegetarian version). The rind will hold its shape as the greens simmer, so you can remove it from the pot in one piece when done.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- In a large pot, combine Parmesan rind, collard greens, red-pepper flakes, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
- Remove Parmesan rind, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.
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