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Southern-Style Meatless Collard Greens
Recipes
Southern-Style Meatless Collard Greens
8 servings
1 hour, 15 minutes total (Active 20 minutes)

Ingredients

  • 1 small yellow onion
  • 3 cloves garlic
  • 2 lb fresh collard greens
  • 3 tablespoons vegetable oil
  • 2 cups vegetable stock (or broth)
  • 2 tablespoons apple cider (or sherry) vinegar (+ additional for serving)
  • 1 teaspoon hickory (or kosher) salt
  • ½ teaspoon crushed red pepper
  • 1 teaspoon pepper
  • Hot pepper sauce (optional for serving)

Steps

    1. Cut onion into ½-inch cubes; chop garlic coarsely. Remove and discard thickest stems from collard greens; tear leaves into large pieces.
    2. Preheat 4-quart stockpot on medium 2–3 minutes. Place oil and onions in pot; cook 4–5 minutes, stirring occasionally, until onions begin to soften. Stir in garlic and cook 1 minute.
    3. Stir in stock, vinegar, salt, red pepper, and pepper. Bring to a simmer, then stir in collards (they will reduce as they cook). Cover and reduce heat to medium-low. Simmer 1 hour or until greens are desired tenderness. Serve with hot sauce and additional vinegar, if using.

Amount per ⅛ recipe serving: Calories 100, Total Fat 6g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 400mg, Total Carb 10g, Fiber 6g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 4%