Vegetarian Collard Greens Recipes

KICKIN' VEGETARIAN COLLARD GREENS

Steps:

• Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
• Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

VEGETARIAN COLLARD GREENS

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.

EASY VEGETARIAN COLLARD GREENS

Steps:

• Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot.
• Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.

SMOKY VEGETARIAN COLLARD GREENS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
• Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.

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.

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 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!

"EAT THEM RIGHT OUT OF THE POT" VEGETARIAN COLLARD GREENS

Steps:

• Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.
• Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours.
• Drain water from greens and mash garlic cloves; season with salt and pepper.