"I walked in then I turnip Pot full of collards Shawty gotta recipe Like she…
Your eyes are not deceiving you- vegetarian greens is the most requested recipe. Believe it or not, this is my most requested recipe. And with good reason. So many people take meat out of their diets but do not want to sacrifice flavor. This recipe accomplishes the flavor AND is vegetarian.Jump to Recipe
I will admit that I resisted doing this recipe- I’m not sure why. Probably because creating it took a little planning on my part. But I realized that so many of my supporters adapt my recipes for their own dietary needs- I could at least bring the mountain to Muhammad.
This recipe is very straight forward. This vegetarian greens recipe is so good even if you eat meat you may prefer this recipe over any other.
A few things I do want to point out about this recipe.
- The seasoning is to taste but I did add some guidance. I would adjust the seasoning content based on how much broth you choose to use.
- You can substitute the broth for water. I liked using vegetable broth as it does have some seasonings in them, but if you are concerned about sodium intake use water instead.
- Collard green leaves take a while to break down hence the longer cooking time. If you were using kale, mustard or turnips I would reduce the cooking time by 15-20 minutes.
Vegetarian Collard Greens
- 1 Dutch Oven or heavy bottom pot
- 4-5 cups collard greens or your greens of choice
- 1/4 cup sweet onion diced and sliced
- 2 teaspoons garlic paste or minced garlic
- 3 cups vegetable broth
- 1/4 cup grape seed oil or more as needed
- 2 tbsp seasoned salt* or more to taste
- Clean and cut the collard greens into strips. Making sure you remove the stems and thoroughly clean the collard greens.
- Dice the onion into very small squares
- Add 2 tablespoons of grape seed oil into the dutch oven. Place the stovetop heat on medium.
- Add the diced onions and garlic paste. Saute the onions and garlic paste for 3-5 minutes. Until the onions are soft and translucent.
- Add in 2 cups (about half the pile) of collard greens and saute with the onions and garlic. The colors of the leaves will start to change and the leaves will get darker.
- Add in grape seed oil and seasoning to taste to the dutch oven. The greens will start to change texture and breakdown. Then add the other half of collard greens.
- Add the cups of vegetable broth to the dutch oven leaving the heat on medium. Stir the contents of the pot.
- Cover the dutch oven leaving the heat on medium heat for approximately 30 min. The greens will begin to cook down and the broth will cook down as well.
- After 30 minutes, check the texture of the greens- if they are still "chewy" cover and cook for an additional 20 minutes. Once the texture is completely broken down and the liquid reduced- your greens are ready to consume.
- Serve hot and enjoy!
- Please note: All greens cook differently according to their texture. Kale and mustard could duplicate this recipe for less time.