Best Vegan Collard Greens for a Smoky Southern Delight
Discover the best vegan collard greens, packed with smoky flavors and perfect for any meal.
Equipment
- - Large skillet
- - Dutch oven
Ingredients
For the Greens
- 1 bunch Collard Greens fresh is best, but frozen works in a pinch
- 2 tablespoons Olive Oil extra virgin for maximum flavor
- 1 medium Yellow Onion can be substituted with shallots
- 3 cloves Garlic minced, use fresh for best results
For the Flavor
- 1 teaspoon Liquid Smoke start with a small amount and adjust to taste
- 1 teaspoon Smoked Paprika sweet paprika can be used for milder flavor
- 1/2 teaspoon Ground Black Pepper freshly ground is preferred
- 1/2 teaspoon Hot Pepper Flakes adjust according to spice tolerance
For the Cooking Liquid
- 3 cups Vegetable Broth low sodium recommended
- 1 tablespoon Apple Cider Vinegar provides tanginess
- 1 teaspoon Sea Salt adjust to taste
Instructions
Cooking Instructions
- Remove the tough stems from the collard greens, rinse thoroughly, and chop into 2-3 inch pieces.
- Heat olive oil in a large skillet over medium heat and sauté onions with sea salt until translucent.
- Stir in minced garlic, smoked paprika, and hot pepper flakes; sauté for 30 seconds until fragrant.
- Pour in apple cider vinegar, scrape brown bits from the pan, and let simmer for 15 seconds.
- Gradually add collard greens to the skillet, stirring to wilt.
- Pour in vegetable broth, liquid smoke, remaining salt, and black pepper; mix well.
- Bring to a gentle simmer, cover, and cook for 60-90 minutes until tender.
Notes
Optional: Serve garnished with extra smoked paprika for enhanced flavor.