Vegetarian Collard Greens
A perfect recipe for collard greens that uses no meat. Soul food with flavor.
Equipment
- 1 Dutch Oven or heavy bottom pot
Ingredients
- 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
Instructions
- 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.
Servings: 4 people