Simple Vegetarian Collard Greens Recipe - EatSimpleFood.com

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice can provide a similar acidity at a lower cost.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is often cheaper than smoked paprika.

Cut the tough stems out of the collard greens using a knife or your hands.

Roll up a bunch of collard greens and slice them into smaller pieces.

Rinse and clean the collard greens in a salad spinner or sink to remove grit.

Add a dash of lemon juice, lemon zest, salt, and pepper to taste (optional).

Chop onion and add it to a large stock pot with a little olive oil to just cover the bottom.

Cook the onions covered with a little salt for about 3 minutes, watching to prevent burning.

Add minced garlic to the onions and cook uncovered for a couple more minutes, adding more oil if needed.

Add all the collard greens to the pot, which will be very full, and stir to combine.

Pour in about 5 cups of water and vegetable broth, stirring to mix.

Cover the pot and cook on low simmer for 20 minutes, tasting the broth halfway to adjust salt and water as needed.

After 20 minutes, check the greens for tenderness; if not soft enough, cook for an additional 10 minutes.

Add lemon zest and a dash of vinegar if desired, then stir to combine.

Plate the collard greens and sprinkle with Korean red pepper flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary