Vegan Collard Greens
Servings: 8 servings
Classic Southern Vegan Collard Greens, so flavorful you'll want to eat the whole pot! They are slow simmered to perfection in a rich broth.
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.
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.
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.
About halfway through cooking, add the vinegar and sun dried tomatoes, if using.
After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!
- Instant Pot Version: Use the sauté feature to cook the onion, then garlic. Add the ingredients for the broth and simmer, then turn off the Instant Pot for a moment. Add the greens, seal and cook at high pressure for 5 minutes. Let the pressure release naturally, then remove the lid. Stir in the vinegar, sun dried tomatoes and taste for salt.
- If you really dislike vinegar, you may omit it, but it adds a nice kick.
- Store in the refrigerator for 2-3 days.
Serving: 1serving, Calories: 73kcal, Carbohydrates: 7g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 316mg, Potassium: 262mg, Fiber: 5g, Sugar: 1g, Vitamin A: 5852IU, Vitamin C: 41mg, Calcium: 268mg, Iron: 1mg