The Secret Smoke Trick That Makes Vegan Collard Greens Taste Southern + Vegan CornBread Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and has a higher smoke point.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: brown sugar

Brown sugar provides sweetness at a lower cost.

Prep the veggies by dicing half of a large yellow onion or cutting it julienne.

Slice 16 oz of shiitake mushrooms finely.

Mince 3 cloves of garlic.

Clean the collard greens by filling the sink with water, adding a little apple cider vinegar, letting them sit for 5 minutes, and then rinsing thoroughly.

Cut most of the stems out of the collard greens, leaving a few if desired.

Stack the collard leaves, roll them tightly, and cut them into small ribbon shapes, then cut those ribbons in half.

Grab a large pot and turn the heat on medium.

Add about 1-2 tablespoons of avocado oil to the pot.

Add the sliced shiitake mushrooms and cook for about 5 minutes until browned and moisture cooks out.

Season the mushrooms with salt and black pepper, then push them to the side of the pot.

Add another tablespoon of oil and sauté the diced onions until translucent, about 2-3 minutes.

Add minced garlic, more salt, and all the seasonings listed on the screen, cooking for another minute until fragrant.

Pour in 3 cups of veggie broth, 1 tablespoon of apple cider vinegar, and 1 tablespoon of coconut sugar, along with 1-2 teaspoons of liquid smoke, and mix well.

Add the collard greens to the pot, cover, and let them cook down for about 10 minutes.

Remove the lid and season the greens to taste with the same seasonings, then toss to combine.

Cover and simmer on low for at least 90 minutes, up to 3 hours, checking occasionally.

Once cooked, serve the collard greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary