Vegan Southern Collard Greens Recipes

Steps:

• Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
• Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
• Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
• Serve topped with sliced tomatoes and a squeeze of lemon juice.

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.

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.