From Doctor to Chef: How I make vegan collard greens for Thanksgiving

Wash the collard greens thoroughly and soak them.

Chop the onions finely to use as the base for the broth.

Heat a pressure cooker on high and add avocado oil.

Add the chopped onions to the pressure cooker with a pinch of salt and sauté until they turn brown.

Dice red and yellow bell peppers and add them to the sautéing onions.

Add chopped garlic and a little hot pepper sauce to the mixture.

Add smoked paprika, onion powder, and garlic powder, and stir everything together.

Add less than a teaspoon of liquid smoke to the mixture.

Pour in about 4 cups of vegetable broth and let it simmer.

Roughly chop the washed collard greens and add them to the broth.

Add 1-2 tablespoons of apple cider vinegar, a pinch of salt, and red crushed pepper flakes to taste.

Add a little coconut aminos for sweetness.

Ensure the liquid almost covers the collard greens, adding more broth if necessary, up to 5 cups total.

Taste the broth to adjust seasoning, adding more vinegar if needed.

Set the pressure cooker to 'Bean and Chili' mode and cook.

Let the collard greens rest for about 30 minutes after cooking before serving.

Equipment Needed

Spice Level:

Dietary