Best Vegan Southern Collard Green Recipe by Spice King Keith Lorren

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used to reduce costs while still providing moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice provides acidity at a lower cost.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: brown sugar

Brown sugar offers sweetness at a lower price.

Introduce the recipe and the concept of a healthier, vegan version of collard greens.

Prepare a vinaigrette by mixing apple cider vinegar, olive oil, fresh garlic cloves, yellow mustard, turbinado sugar, and fresh minced parsley in a bowl.

Add about 2 teaspoons of Keith Lorren's seasoning to the vinaigrette mixture.

Whisk the vinaigrette together and add a shot of soy sauce (about 1 tablespoon).

Season the vinaigrette with kosher sea salt and black pepper, then mix well.

Clean the collard greens by removing the tough stalks and setting them aside.

Roll the collard greens tightly and slice them thinly to create shreds.

Place the shredded greens in a bowl and add garnishes: red onion, green scallions, red bell peppers, and yellow bell peppers.

Toss the greens and garnishes together in the bowl.

Drizzle the vinaigrette over the greens and toss to coat evenly.

Plate the marinated collard greens in the center of a square plate and garnish with the peppers around it.

Add three dollops of Keith Lorren's seasoning on top of the greens as a final touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary