I know what you’re thinking — there’s no such thing as vegan southern-style collard greens, Carla.
WE NEED THAT FAT!
But, hear me out.
If you saw the recent episode of the Sherri Shepherd show where she told the story about when I made these for her for Thanksgiving, she will tell you that they tasted like they had ham hocks in them.
Sherri did not tell a lie! This is the vegan southern-style collard greens recipe you didn’t know you needed!
You know how much I love my southern cooking so you know I wouldn’t steer you wrong on this one.
If you’re looking for an easy collard greens recipe to add to your Thanksgiving table you will want to try this one.
Three things to know about making vegan southern style collard greens:
- Fresh collard greens are so good for you! These leafy vegetables are an excellent source of vitamin A, vitamin C, and vitamin K. They’re also rich in antioxidants, potassium, calcium, and folate.
- You’re going to love this pot likker (aka pot liquor). Unlike many who make greens, I like to make my pot likker, which is the rich broth your greens simmer in, first because it is a great way to infuse the food with flavor. You’ll love the flavor of this rich broth.
- Yes, they’re really vegan. You don’t need bacon fat, ham hocks, or any other meat products to flavor your greens. If you’re focused on healthy eating this holiday season, you’ll love the flavor of this delicious side dish and can eat it guilt free without sacrificing great taste.
Recipe: Vegan Southern Style Collard Greens
- ½ Cup olive oil
- 2 medium onions, diced
- 1/2 cup cloves garlic, thinly sliced
- 2 teaspoons red pepper flakes
- 2 tablespoons smoked paprika
- 2 tablespoons apple cider vinegar
- 2 cups water
- 5 pounds collard greens
- 1½ tablespoons kosher salt
For the pot likker:
- In a large pot, sauté onions until translucent, then add garlic and red pepper flakes.
- Season with salt and cook for another two minutes.
- Add smoked paprika and cook for an additional 2 minutes.
- Add vinegar and water then bring to a boil. Reduce heat and simmer for at least 20 minutes.
For the greens:
- While the potlikker simmers, prep the greens by stacking one bunch of greens at a time like cards; roll the stack tightly into a cigar shape then cut the greens lengthwise ¾ of the way down (keeping the stems and base of the greens intact); then cut into 1/4-inch wide pieces.
- Wash the greens.
- Add sliced greens to the pot and simmer until tender, about 45 minutes, stirring occasionally.
- Add more liquid, if necessary.
- Season to taste with salt and pepper.
- Serve hot.