Collard Greens Recipe
I grew up eating collard greens and smoked turkey neck for the first 20 years of my life.
Soon after going plant-based I realized that I would have to twist the majority of the recipes I grew up eating. This collard green recipe is a hit with meat and nonmeat eaters! It’s full of flavor and depth - I promise that you won’t even miss the turkey neck. If you’re looking for robust and savory flavors in your green adding vegan Worcestershire sauce or Liquid Smoke takes the pot of greens to the next level.
I’ve tried this recipe with all types of greens - kale, mustard, and collard and each time the pot of greens has been amazing. As I always say, recipes are guides not rules - feel free to adapt portions and seasoning combinations. I love garlic and acid flavors so I always add a little extra garlic and tomatoes to my pot. Have fun with the recipe!
For a visual reference watch this reel on my Instagram page.
Collard Greens
Ingredients
- 3 TBSP Coconut Oil
- 2 Bushels of collard greens, rinsed and chopped
- 1 White onion, chopped
- 4 Garlic cloves, chopped
- 1/2 Bell pepper, chopped (optional)
- 8oz Canned tomatoes (optional)
- Red pepper flakes (to taste)
- 32oz Vegetable broth or vegetable base bouillon
- 2 TBSP Liquid Smoke
- 1 TBSP Maple Syrup
- 2 tsp smoked paprika
- 2 tsp cajun seasoning
- 2 tsp no-salt seasoning blend
- Sea salt (to taste)
Instructions
- In a pot or dutch oven or cast iron skillet add 1 tbsp of coconut oil and saute 1/2 chopped onion, bell pepper, tomatoes, and minced garlic over medium heat.
- Once garlic, peppers, tomatoes, and onion are sautéed, add chopped collard greens, vegetable bouillon (and roughly 4 cups of water), Liquid Smoke, maple syrup,, salt, and pepper into the pot. Cook on medium-high.
- Once greens reach a boil, lower heat, and cover. Stir occasionally Cook until greens wilt, be careful not to overcook. Roughly 35-40 minutes.
- Serve warm and enjoy!
