I wasn’t really a fan of cooked greens until I was an adult. It’s a crime of epic proportions to have missed out on a childhood of this delicious Southern dish when, in fact, I did grow up in “the South.” I didn’t really start to like these until I met my husband!
Even back then, not yet a full vegetarian, I did not eat pork, so I had to come up with a way to cook these and still bring great flavor to these nutritious, bitter leaves that are full of vitamins and a traditional part of a New Year’s Day meal. But I did create methods that delivered on taste and tenderness.
Since we are entering the growing season, this recipe is timely! This recipe works best cooked in a Dutch oven on the stove. Don’t worry. It doesn’t have to be a Le Cruset. I also have one that is a Target brand, and Lidl makes versions as well that are very nice and functional as well as affordable. If you don’t have one, any stock pot will also work just fine!
Vegan Collard Greens
2 T olive oil
1 sweet (Vidalia) onion, cut in half and thinly sliced
1 T Better than Bouillon vegetable flavor paste
1 package pre-cut fresh collard greens OR two packages frozen OR fresh greens, de-stemmed and thinly sliced (for this photo op I used the pre-cut fresh greens)
1 carton vegetable broth or stock
3-5 drops Liquid Smoke (optional for “bacon” flavor)
Salt and pepper to taste
Apple cider vinegar as desired upon serving
- In a large Dutch oven, heat olive oil over medium heat until fragrant.
- Add onions, salt generously, and cook until beginning to brown.
- Add vegetable flavor paste and stir to incorporate.
- Add collard greens.
- Pour vegetable stock into the pot.
- Add Liquid Smoke if desired.
- Salt and pepper as desired.
- Cook over low heat, covered, until the greens have changed color and are tender, 45 minutes or so, stirring occasionally.
- Serve with a dash of vinegar if desired.
Do you love eating greens, too? If you try this recipe, take a photo, post on Instagram, and tag me @annecreates!
As always, I hope you all are safe and healthy!