Sidedish - Vegetarian "Southern-style" Collard Greens recipes

How to cook:

1. Coat a large deep skillet or pot with vegetable oil.
2. Saute onions until almost tender over medium heat and then add in garlic.
3. Cook until onion and garlic are fragrant, about 2-3 minutes.
4. Add in vegetable broth.
5. Season broth with smoked salt and red pepper flakes.
6. Taste and adjust the seasonings if needed. Make sure it's to your liking because this is how your greens will taste.
7. Bring to a simmer and reduce heat.
8. Add in the greens. Green will wilt down as they cook.
9. Simmer for 1 hr to 1 hr 30 mins. Do not boil. Add more vegetable broth if needed. May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste.
10. Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired. ( I always do!)
11. Enjoy!
12. Add hot sauce or vinegar if desired.

Notes: Vegan Collard Greens, Ingredients. 1x 2x 3x ; 2-3 tablespoons olive oil ; 1/2 yellow onion, diced ; 3 cloves garlic, minced ; 2 cups water ; 1 teaspoon smoked paprika

Nutrition:

• Calories: 122 calorie
• Fat: 7 grams
• Saturated Fat: 2 grams
• Cholesterol: 8 milligrams
• Sodium: 859 milligrams
• Carbohydrate: 14 grams
• Fiber: 5 grams
• Protein: 4 grams
• Sugar: 5 grams

How to cook:

1. 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.

Notes: Vegetarian "Southern-style" Collard Greens, Vegetarian "Southern-style" Collard Greens ; Cook: 40 min ; Directions. In a large pot over medium heat, heat oil and butter. Saute the onions until slightly Cook: 40 minDirections: In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add Prep: 10 min

Nutrition:

• Calories: 204 kcal
• Carbohydrate: 19 g
• Cholesterol: 0 mg
• Fiber: 8 g
• Protein: 7 g
• Saturated Fat: 2 g
• Sodium: 338 mg
• Sugar: 5 g
• Fat: 13 g
• Serving Size: Serves 8
• Unsaturated Fat: 0 g

How to cook:

1. In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45ml) oil over medium-high heat until shimmering. Add cremini mushrooms and reserved rehydrated mushrooms (from stock) and cook, stirring, until lightly browned, about 8 minutes. Add onion and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent scorching.
2. Stir in smoked paprika followed by stock. Bring to a simmer, then add collard greens, pushing down to submerge. Return to a simmer and cook, uncovered, until greens are very tender, about 30 minutes. Season with salt and pepper and add remaining 1/4 cup (60ml) olive oil.
3. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

Notes: Vegetarian "Southern-style" Collard Greens, Vegetarian "Southern-style" Collard Greens · Produce. 1 lb Collard greens. 1 clove Garlic. 1/2 Onion, large. 2 Tomatoes · Canned Goods. 3 cups Vegetable stock.

Nutrition:

• Serving Size: 1 serving
• Calories: 73 kcal
• Carbohydrate: 7 g
• Protein: 4 g
• Fat: 4 g
• Saturated Fat: 1 g
• Sodium: 316 mg
• Fiber: 5 g
• Sugar: 1 g

How to cook:

1. In a large deep pot, sauté the onion in the olive oil for 5-6 minutes over medium heat. Add the garlic and cook for 1 more minute until fragrant.
2. To the pot, add the water, smoked paprika, salt and red pepper flakes. Stir and bring to a boil, then reduce heat so it's simmering gently.
3. Add in the chopped greens. Cover the pot and simmer for about an hour. They shouldn't be boiling too hard, just gently simmering on low heat. Give the greens a stir every now and then.
4. About halfway through cooking, add the vinegar and sun dried tomatoes, if using.
5. After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!

Notes: Vegan Southern-Style Collard Greens With, Ingredients · 1/4 cup plus 3 tablespoons (105ml) extra-virgin olive oil, divided · 1 pound (450g) cremini mushrooms, stems trimmed and caps sliced · 2 quarts (1.9L)