Collard Greens With Pecans Vegan Recipes

VEGETARIAN SOUTHERN-STYLE COLLARD GREENS

Steps:

• Heat a little bit of oil in a large pot over medium to medium-high heat. Add the onion cut-side down and cook until charred.
• Add the vegetable stock, salt, garlic powder, black pepper, and red pepper flakes to the pot and bring to a boil.
• Add the cut collard greens to the vegetable broth, cover, and let simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
• Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

VEGAN COLLARD GREENS

Steps:

• In a large deep pot, sauté the onion in the olive oil for 5-6 minutes over medium heat. Add the garlic and cook for 1 more minute until fragrant.
• To the pot, add the water, smoked paprika, salt and red pepper flakes. Stir and bring to a boil, then reduce heat so it's simmering gently.
• Add in the chopped greens. Cover the pot and simmer for about an hour. They shouldn't be boiling too hard, just gently simmering on low heat. Give the greens a stir every now and then.
• About halfway through cooking, add the vinegar and sun dried tomatoes, if using.
• After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!

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.

COLLARD GREENS WITH PECANS (VEGAN)

Steps:

• Wash and drain greens and tear into salad-size pieces.
• Combine vinegar, honey, and mustard.
• Heat oil in large skillet and add pecans. Pour in vinegar mix and cook, stirring often, about 5 minutes.
• Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.