Keep up the good work Veganroro. Just made this recipe today because I got collard greens in my weekly produce delivery.
They were delicious and my boyfriend agreed! Your method of cutting the strips really thin is what takes this recipe to the next level.
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Tried these today without the red pepper flakes and drizzled red wine reduction over the top. Will definitely make this again! Holy Hannah! I like collard greens!
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I saw your recipe and it looked so yummy I figured it was worth a shot. Thank you for sharing the recipe. The Quick Collard Greens recipe was perfect!
So tasty and delicious. This is a recipe I will make again and again. Thank you so much, Kate! I made this tonight with jambalaya and it was a HUGE hit and so easy! My 10 year old devoured hers before my husband got to the table and asked if she could have his.
How to Cook Brazilian Collard Greens
She eyed them until he finally sat down and ate them himself. Both my kids, my husband and I all finished our greens before touching our other food. Thanks for helping us diversify our vegetable repertoire! This is my new favorite way to cook them. Garlicky and delicious. I squeezed the lemon into the pan so every bite was lemony too. Thanks for a great recipe!
I made it as shown in the recipe, and it was tender and delicious. A far cry from the cooked to death bitterness of the traditional Southern style. The oil saute method you show is much better.
We use the same technique for other bitter cruciferous greens such as rapini. Just made collard greens for thr 1st time. Thanks for the recipe. Served it with some left over basmati rice. Just learning to cook and eat this way. Cookie and Kate receives commissions on purchases made through our links to retailers. All rights reserved.
Southern-Style Collard Greens - The Cookful
Our cookbook, Love Real Food, is here! Jump to Recipe. Instructions To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt. Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges this is delicious.
This will take between 3 to 6 minutes. Once the collards are just about done, add the garlic and red pepper flakes if using. Remove the pan from the heat. Immediately divide the cooked collards onto plates, and serve with a lemon wedge each. Notes Recipe adapted from my lemony collard greens pasta. The information shown is an estimate provided by an online nutrition calculator.
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag cookieandkate. Facebook Twitter Pin It. By Kathryne Taylor Vegetable enthusiast.
Vegan Southern-Style Collard Greens
Never miss a new recipe Subscribe to our email newsletter! Enter your email address Comments Leave a comment below: Cancel reply Your comments make my day. Thank you for your review, Rose. Thanks, Lynda. There are many delicious ways to cook collard greens , but this is best-known way to do it in the South—low and slow in a stockpot or slow cooker with plenty of bold, smoky ingredients to amp up the flavor of the greens.
These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking time. And they can be made ahead and reheat beautifully—in fact, they taste even better on the second or third day. In this recipe, chopped bacon is cooked until almost crisp and the drippings are used to saute chopped onions, which forms the foundation of the dish, along with chopped smoked ham and garlic.
If you do not eat pork, you can substitute 3 tablespoons olive oil for the bacon drippings, and 1 smoked turkey wing for the smoked ham. You can also up the smoky flavor by adding a teaspoon of smoked paprika to the broth. A tablespoon of sugar also helps balance out the dish. If you like your greens on the spice side, add a tablespoon of red pepper flakes, or serve the finished dish with hot pepper vinegar or hot sauce on the side.