Southern Collard Greens

I grew up a Southern girl and have been eating collard greens, turnip greens and mustard greens as far back as I can remember. This recipe is modified from several but mostly one I found on the trusty FoodNetwork. Before we went vegan I'd cook my greens with ham hocks to aid in the flavor so I was on the hunt for a dish that didn't rely on animal products but plant products for added flavor. These were delicious, I also added 4 turnips that were in the frig near the end of the cooking time.

• 1 tablespoon olive oil
• 1 tablespoon vegan margarine
• 1/2 large sweet onion, chopped
• 1 teaspoon red pepper flakes
• 1 clove garlic, finely chopped
• 1 pound collard greens, chopped
• 3 cups vegetable stock
• 4 turnips, peeled and diced
• Salt and freshly ground black pepper

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes.

 

Add the red pepper flakes and garlic, cook another minute. 

 

Add collard greens and cook another minute. 

 

Add the vegetable stock, cover and bring to a simmer. Cook about 20  minutes and then add the turnips. Continue cooking until greens and turnips are tender, about 20 additional minutes. 

 

Add salt and pepper to taste.

 

We ate these with a baked sweet potato and Gardein's Turkey Cutlets. Enjoy!