Vegan Smoky Collard Greens | Plant-Based Recipe | Physician In The Kitchen

collard greens

🥗Healthier: kale

💰Cheaper: mustard greens

Kale is nutrient-dense, while mustard greens are often less expensive.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: liquid smoke

Regular paprika is lower in calories, and liquid smoke provides a smoky flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier, while water is a cost-saving option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Wash collard greens thoroughly, ensuring no grit remains after rinsing multiple times.

Remove the inner stem from the collard greens, as it is tough and takes longer to cook.

Inspect the leaves for any yellow or brown spots and remove them.

Stack the collard greens in a neat pile to prepare for cutting.

Roll the stacked greens tightly like a cigar to slice them easily.

Using a cleaver, cut the rolled greens into roughly 1-inch strips, then cut those strips in half for bite-sized pieces.

Place the collard greens into a slow cooker.

Add sliced onions and distribute them throughout the greens.

Add sliced garlic to the slow cooker.

Pour in vegan Worcestershire sauce, liquid smoke, smoked paprika, lemon juice, and vegetable stock.

Toss the ingredients together in the slow cooker using a pasta fork.

Cover the slow cooker and set it to cook on high for 1 hour, checking back in about 15-20 minutes to monitor progress.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary