Meatless Southern Collard Greens
A meatless take on a Southern favorite dish. This Meatless Southern Collard Green recipe is full of flavor and tender and it's the perfect side dish for your holiday dinners.
Ingredients
- 1 bunchcollard greens (or 1 bag) (stems removed, washed, and cut into strips)
- 1 tablespoonolive oil (or preferred cooking oil)
- 1 largeonion (diced)
- 3 clovesgarlic (minced, or more to taste)
- 5 cupsvegetable broth (or more as needed)
- 2 teaspoonssmoked paprika (or to taste)
- 1 teaspoonred pepper flakes (or to taste)
- salt (to taste)
- ground black pepper (to taste)
- cholula chipotle hot sauce (for serving (optional))
Directions
- 1
Add in the onions to the large pot with a little cooking oil and let them sauté until golden brown. Then add in the garlic and stir until fragrant.
- 2
Add the vegetable stock to the pot and bring to a boil.
- 3
Toss in the cut collard greens to the vegetable broth, cover, and lower the temperature to medium heat and let simmer until nice and tender, anywhere from 1 to 2 hours (or more). If you notice the pot needing more liquid you can add in more vegetable broth (or water) as they cook. Add enough just to cover the tops of the collards.
- 4
Add in the salt, black pepper, smoked paprika and red pepper flakes once the greens are tender. Adjust the seasonings as needed, to taste.
- 5
Serve with Cholula Chipotle Hot Sauce.
- 6
The greens will last in the fridge in an airtight container for 3 - 4 days.