Having only ever had slow cooked vegan collard greens, I remember being so shocked when I learned that collards, cooked in their “traditional” form, aren’t even remotely vegetarian. Why take something so simply green and turn into something unhealthy? I was totally baffled.
So I dug around and found a few vegan collard greens recipes, and working with them, came up with this. I <3 it lots and lots.
Slow Cooked Vegan Collard Greens
4 bunches collard greens
4 Tbsp. olive oil
4 medium onions
4 cloves garlic, minced
4 carrots, minced
1 1/2 cups vegetable stock
2 chipotle peppers
Salt, to taste
Heat the oil in a big stock pot. Add the onions and the garlic cloves, sautéing until the onions are nice and soft. Add the remaining veggies and vegetable stock. Cook until tender. Season with the salt.
Note: DO NOT OVERCOOK. No one likes mushy greens, and no one wants a kitchen full of wanna-be mustard gas (which is essentially what you get if you overcook your greens until they stink). Blegh.
Serves about 8.
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Looks good! I am craving greens hardcore. My usual method is: Wash and chop a bunch of kale/collards/whatever, fry a few chopped cloves of garlic and a shallot bulb in a dollop of sesame oil, throw in greens, toss, spray in Bragg’s and rice vinegar to taste, stir fry until greens are tender… Done.
Argh, need lunch like whoa! Thanks for linking to me, by the way. Loving your blog!
yummy!…i needed new recipe, but can i add kale, mustard and chard as well? like to get all me greens in at once!