Collard Greens Vegetarian Recipe Recipes Recipe For Banana

VEGETARIAN COLLARD GREENS

Steps:

• In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender.
• Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.
• At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.
• Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.

QUICK COLLARD GREENS

Steps:

• To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
• Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
• Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
• Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
• Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.

KICKIN' VEGETARIAN COLLARD GREENS

Steps:

• Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
• Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

COLLARD GREENS

Steps:

• Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
• Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams

SAUTEED COLLARD GREENS WITH GARLIC, PEPPERS AND ONIONS

Steps:

• Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
• Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
• Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
• Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
• Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
• Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

VEGAN COLLARD GREENS

Steps:

• Cut the stem off and devein each of the leaves then coarsely chop and rinse them thoroughly; set aside for now. Heat the oil in a pan. Chop the onion and add it to the pan along with the crushed garlic and cook until the onions are translucent. Add the greens to the pan just until the begin to wilt. In a separate container (I used a glass measuring cup) add the broth cubes along with two cups of hot water; hot enough to dissolve the cubes then whisk until dissolved. Place the greens mixture, along with the broth, and remaining ingredients in a crock pot on high for 3-4 hours.
• If you don't have a crockpot this can easily be done on the stove using any pot as long as it stays covered for the duration of the cooking period. Season with salt as desired and enjoy.
• *Note: the vinegar states 1 tbsp - 1/4 cup, this is just based on personal preference. I would start with 1 tbsp and add more if you feel like it isn't enough. The vegan bouillon cubes I used were Not Chick'n by Edward & Sons. They were purchased at Sprouts for relatively cheap, under $3, but there is also a brand called Imagine that makes a vegetarian No Chicken Broth in liquid form which I'm sure would work just fine. You would use 2 cups of that broth rather than dissolving the cubes into 2 cups of water.

"EAT THEM RIGHT OUT OF THE POT" VEGETARIAN COLLARD GREENS

Steps:

• Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.
• Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours.
• Drain water from greens and mash garlic cloves; season with salt and pepper.

VEGETARIAN SOUTHERN-STYLE COLLARD GREENS

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!

SMOKY VEGETARIAN COLLARD GREENS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
• Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.

EASY VEGETARIAN COLLARD GREENS

Steps:

• 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.