Tangy 'n' Spicy Vegetarian Collard Greens
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 3 bunch cleaned and cut collard greens
- 1656.13 ml water
- 4.92 ml brown sugar
- 44.37 ml olive oil
- 2 garlic cloves, finely minced
- 1 large white onion, finely chopped
- 1 red bell pepper, thin 2 inch long strips
- 1 yellow bell pepper, thin 2 inch long strips
- 29.58 ml liquid smoke
- 118.29 ml balsamic vinegar
- 118.29 ml apple cider vinegar
- 14.79 ml dried bay leaf, chopped
- 14.79 ml dried thyme
- 14.79 ml celery salt
- 14.79 ml black pepper
- 29.58 ml coriander, tied in cheesecloth
- 14.79 ml onion powder
- 14.79-29.58 ml dry crushed red pepper
- 0.25 ml Worcestershire sauce
- 236.59 ml water (optional)
directions
- Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside.
- In a large pot, heat 7 cups of water and brown sugar to boiling.
- Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium.
- As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot.
- Add all greens to pot, stirring gently to submerge greens into broth.
- Cook on medium heat for 45 minutes.
- Then reduce heat to low and simmer for another 20 minutes.
- Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy.
- Serve with sweet cornbread.
- Enjoy!
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RECIPE SUBMITTED BY
I'll cook anything...and anyone. (just kidding)
I love experimenting and trying new things.