Collard Greens Vegan Recipes

VEGAN COLLARD GREENS

Steps:

• Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.
• Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.
• Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.
• Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process (*see note).
• Turn off heat and serve.

VEGAN SOUTHERN-STYLE COLLARD GREENS

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.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

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

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.

COLLARD GREENS (VEGAN)

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.