Vegan Collard Greens Recipe
These spicy and flavorful and easy vegan collard greens are soul food at its best. They have delicious hints of allspice and rosemary, and they cook up perfectly tender and ready to eat in around 30 minutes. Perfect to ring in the new year. A gluten-free, soy-free and nut-free recipe.
- 2 teaspoon vegetable oil (olive oil is fine too)
- 1 large onion (about 1 ½ cups chopped)
- 6-8 cloves garlic (mince really fine or put through a garlic press)
- 1 teaspoon ground allspice
- 1 teaspoon rosemary (this is dry rosemary. Crush the needles into a powder with a mortar or pestle or run the knife through them to powder it or cut them into smaller bits)
- 2 bunches collard greens (about 12-14 large leaves, trimmed of their tough stems. Stack the leaves, roll them up, then cut them thinly. I run the knife through the greens horizontally a couple more times to cut the greens into smaller bits.
- ½ teaspoon red pepper flakes
- 1 cup vegetable stock
- Salt and ground black pepper to taste
Heat oil in the skillet.
Add the onions and garlic and season with salt and ground black pepper. Cook until the onions start to turn translucent, about 3-4 minutes over medium heat.
Stir in the allspice, rosemary and red pepper flakes.
Add the collard greens to the pot and stir them in. Add the vegetable stock to the pot and let it come to a boil.
Cover the collard greens and let them cook about 15 minutes, stirring a couple of times in between. Once they are cooked to a tenderness of your liking, turn off the heat.
I like to have some of the braising liquid leftover in the pot (called pot liquor in the south) when I serve, but if you want your greens to be dryer, you can leave the lid off and cook the collards a little longer to let all of the stock evaporate.
Season with salt if needed.
Calories: 39kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 144mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2484IU | Vitamin C: 19mg | Calcium: 125mg | Iron: 1mg