Vegetarian Southern Collard Greens Recipe - Ellen’s Thanksgiving Series

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

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 adds acidity at a lower cost.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and flavor without the premium cost.

Rinse and clean 2 pounds of fresh collard greens in a large bowl and set aside.

Heat a large pot over medium heat and add 2 tablespoons of canola oil and 2 tablespoons of unsalted butter; let the butter melt.

Add 1 large diced onion to the pot and fry for 2 minutes, stirring occasionally.

Add 2 cloves of minced garlic to the pot and fry for an additional 1 minute.

Add the collard greens to the pot, stirring to combine, and cook for 1 minute.

Add 2 teaspoons of red pepper flakes and 6 cups of vegetable broth to the pot; stir well.

Reduce heat to simmer, cover the pot, and let the collard greens cook for 1 hour and 15 minutes.

After cooking, add 2 tablespoons of apple cider vinegar, 4 diced tomatoes, kosher salt, and black pepper to taste; mix well.

Serve the collard greens in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary