Vegan Collard Greens
I love "good" collards. I wanted a vegetarian version I could share with some of my non- meat eating friends. This is GOOD.
Servings: 4 servings
Ingredients
- 2 bunches Collard Greens, see below for cleaning and trimming
- 2 Tbs. Avocado Oil
- 3/4 Cup Chopped Yellow Onions
- 2-3 Cloves Garlic, minced
- 1 tsp. Smoked Paprika
- 1/4 Cup Apple Cider Vinegar
- 4 Cups Vegetable Broth
- 1 tsp. Mesquite Liquid Smoke
- 1-2 tsp. Kosher Salt
- 1-2 tsp. Fresh Ground Black Pepper
Instructions
- Trim and wash your greens:The most important part is to remove the thick stem from the leaves. You can cut it away, pull through a fork tine or just use your hands.Once you have your leaves separated, I like to chiffonade them (this is a tip I learned from Michael Twitty). I linked a video above. Chiffonade literally means to cut in ribbons.Once your greens are cut, place them in a colander and rinse thoroughly. I like to rinse then turn them and rinse again. Let them dry completely before cooking. You can roll them in towels to help.
- In a large pan, heat the oil over a medium heat.Sauté the onions, until soft and trans[arent. Add in garlic and sauté. Stir in smoked paprika and let this all cook for 1-2 minutes to meld.
- Pour in apple cider vinegar and scrape up any browned bits.Start adding your greens. They will shrink, but it is better to add a little at a time, until all are in.Slowly pour in the vegetable broth then add in the liquid smoke. Stir to really incorporate.Pull out a piece and taste. Then add salt and pepper and stir. Taste again and add more salt and pepper as needed.
- Reduce the heat and let the greens simmer for 45-60 minutes. This is important because this is where they soften. Check occasionally and add more broth if needed.Taste one more time and add more smoke, salt or pepper . You can also add a little hot sauce if desired.Serve hot, with bread for sopping up the potlikker!