Easy Vegetarian Collard Greens
photo by The Food Gays
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 2 lbs collard greens
- 4 -5 garlic cloves, minced
- 1 large onion, chopped
- 3 cups vegetable stock
- 1 teaspoon salt (to taste)
- 1 teaspoon smoked sweet paprika
- 1⁄2 cup apple cider vinegar
-
Optional
- hot sauce (optional) or red pepper flakes (optional)
directions
- Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot.
- Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.
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Reviews
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I'm not kidding - I joined this site just to rate this recipe! I bought a I I joined this site JUST to rate this recipe - no kidding!! I used a 2-lb bag of collard greens, and just used a bit more of everything that the recipe said to. Also, I didn't use paprika because I didn't know that I was out of it, but I used a spicy creole spice mix in its place. They were PERFECT!! I'm vegan, but even non-vegans would probably love this if they like greens. Thanks for submitting this!!!
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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.