Description
Tender Vegan Southern Collard Greens simmered in savory vegetable broth with onion, garlic, smoked paprika, and apple cider vinegar. This smoky, tangy Southern-style side dish is easy, comforting, and completely plant-based.
Ingredients
2 pounds fresh collard greens, thick center stems removed
1 tablespoon olive oil
1 yellow onion, chopped
4 garlic cloves, minced
3 cups low-sodium vegetable broth
Smoked paprika, to taste
Black pepper, to taste
A small pinch red pepper flakes, optional
2 tablespoons apple cider vinegar
Salt, to taste
Instructions
1. Wash the collard greens thoroughly under cool running water. Remove the thick center stems, stack the leaves, and slice them into 1-inch ribbons.
2. Heat the olive oil in a Dutch oven over medium heat. Cook the onion for 5 to 6 minutes, until soft and translucent.
3. Add the garlic, smoked paprika, black pepper, and red pepper flakes. Stir for about 30 seconds, until fragrant.
4. Add the collards in batches, turning with tongs as each handful wilts. Pour in the vegetable broth and bring to a gentle simmer.
5. Cover the pot, lower the heat, and simmer for 45 to 50 minutes, stirring once or twice, until the greens are tender.
6. Stir in the apple cider vinegar. Taste and add salt only after accounting for the broth’s saltiness. Serve warm with some of the savory broth.
Notes
Keep the greens at a gentle simmer rather than a hard boil. Older, larger leaves may need 10 to 15 additional minutes. If the pot becomes dry, add a splash of vegetable broth or water. Store leftovers with some broth to keep the greens moist. For a deeper savory flavor, add 1 teaspoon tamari or soy sauce with the broth; this introduces soy.
Nutrition
- Serving Size: About 3/4 cup cooked greens
- Calories: 90 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg