Southern Style Vegetarian Collard Greens Recipes

VEGETARIAN SOUTHERN-STYLE COLLARD GREENS

Vegetarian Southern-Style Collard Greens image

A meat-free take on this Southern favorite that is full of flavor. Omnivores and vegans alike will enjoy this recipe for collard greens.

Provided by The Hungry Hutch

Time 1h15m

Number Of Ingredients 9

Ingredients

vegetable oil
1 onion, halved
1 quart unsalted or low sodium vegetable stock
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds collard greens, stems removed (if desired), washed, and cut into strips
2 tablespoons apple cider vinegar

Steps:

Heat a little bit of oil in a large pot over medium to medium-high heat. Add the onion cut-side down and cook until charred.
Add the vegetable stock, salt, garlic powder, black pepper, and red pepper flakes to the pot and bring to a boil.
Add the cut collard greens to the vegetable broth, cover, and let simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

SOUTHERN STYLE COLLARD GREENS

Southern Style Collard Greens image

Southern-style greens like my mama use to make.

Provided by tybright31

Categories Side Dish Vegetables Greens

Time 4h15m

Yield 10

Number Of Ingredients 9

Ingredients

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g

SOUTHERN-STYLE COLLARD GREENS

Southern-Style Collard Greens image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.

VEGETARIAN SOUTHERN-STYLE COLLARD GREENS

Vegetarian Southern-Style Collard Greens image

Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind!

Provided by Sharon123

Categories Collard Greens

Time 55m

Yield 4-6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes (more or less to taste)
1 garlic clove, finely chopped
1 lb collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped (optional)
salt & freshly ground black pepper
smoked paprika (optional)
apple cider vinegar (optional)

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!

EASY VEGETARIAN COLLARD GREENS

Easy Vegetarian Collard Greens image

This is a wonderful way to make delicious, tender, vegan collard greens. The smoked sweet paprika in these greens imparts a wonderful smoky flavor without the traditional but decidedly non-kosher and non-vegetarian smoked ham hock. Make sure the paprika you buy is smoked, as the regular kind won't give you that smoky flavor. Whatever you do, don't discard the pot liquor! It is full of the nutrients and flavor that have leached out of the greens during cooking, and makes a very full-bodied and rich broth you can use as a replacement for water when making rice (my favorite), as the base for soups or stews, or in any other savory dish that requires broth or water.

Provided by Whats Cooking

Categories Collard Greens

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs collard greens
4 -5 garlic cloves, minced
1 large onion, chopped
3 cups vegetable stock
1 teaspoon salt (to taste)
1 teaspoon smoked sweet paprika
1/2 cup apple cider vinegar
hot sauce (optional) or red pepper flakes (optional)

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.

Nutrition Facts : Calories 34.5, Fat 0.4, SaturatedFat 0.1, Sodium 248.6, Carbohydrate 6.5, Fiber 2.9, Sugar 1.1, Protein 2.2

KICKIN' VEGETARIAN COLLARD GREENS

Kickin' Vegetarian Collard Greens image

Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion.

Provided by EMIAUKEA

Categories Side Dish Vegetables Tomatoes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 large onion, halved and thinly sliced
4 cloves garlic, thinly sliced
2 sprigs fresh thyme, leaves stripped
2 bay leaves
2 (14 ounce) cans chopped tomatoes
1 cup vegetable broth
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
2 pounds collard greens, chopped
1 ½ cups cooked white beans

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.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 35.1 g, Cholesterol 5.1 mg, Fat 7.5 g, Fiber 11.3 g, Protein 10.3 g, SaturatedFat 2 g, Sodium 335.1 mg, Sugar 9.8 g

VEGETARIAN COLLARD GREENS

Vegetarian Collard Greens image

Southern-style collard greens get their signature richness from being braised with ham hocks or bacon. For a meatless flavor boost, use an umami-packed Parmesan rind instead (find one made without rennet for a strictly vegetarian version). The rind will hold its shape as the greens simmer, so you can remove it from the pot in one piece when done.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h10m

Number Of Ingredients 6

Ingredients

1 Parmesan rind (3 to 4 inches long)
3 pounds (about 4 bunches) collard greens, stalks removed, leaves cut into 1-inch pieces
Pinch red-pepper flakes, or more to taste
3 tablespoons white-wine vinegar
Kosher salt and freshly ground pepper
Hot sauce, for serving (optional)

Steps:

In a large pot, combine Parmesan rind, collard greens, red-pepper flakes, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
Remove Parmesan rind, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.

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