I love collard greens. The big bag of triple washed collards were on sale last week at the grocery. I had to have some with butter beans, mac & cheeze and sliced tomato. It was sooooooo good! Collards take a while to cook so I simmered these for an hour or more. I'm sure you could do them in a crockpot as well.
- 1/2 medium sweet onion, diced
- 5 cloves garlic, minced
- 1 1/2 cups vegetable broth
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 2 pounds collard greens
- black pepper
- pepper sauce (mine is homemade - it's the vinegar thin sauce)
In a large skillet or stock pot add 1/4 cup water and saute onion until almost tender over medium heat.
Add garlic and if needed another splash of water (or veggie broth). Cook about 2 minutes until the garlic smells wonderful.
Add vegetable broth, soy sauce, smoked paprika and red pepper flakes. Taste this. If you need to adjust the seasoning, do so now. This is how your greens are going to taste. Bring to a simmer and then reduce heat.
Add greens, you may have to do this in batches. Simmer for an hour or even longer. I covered my skillet but you need to stir occasionally. Also make sure you still have broth; add more if needed. I checked my greens after 45 minutes and felt they needed more cooking.
The greens will be dark green, tender and delicious when they are ready.
Serve as a side dish. I shook pepper sauce on my green and some times I add some raw sweet onion to the top. Add more black or red pepper if desired.
Enjoy!!!!
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