Fresh and tender Vegan Southern-Style Collard Greens, easily cooks up in 30 minutes with onions, garlic, tomatoes and aromatic herbs and spice for an amazingly delicious taste of the South!
This weekend is my husband's birthday and I'm so excited to make him some of his favorite dishes. He specially requested that I make my Cranberry Oatmeal Sandwich Cookies, Vegan Gluten-Free Carrot Cake, Jamaican Rice and Peas, Jamaican Spicy Curry Potato and a big pot of Vegan Southern-Style Collard Greens.
My hubby hates to eat out, (of course you can't blame him, hahaha).We plan to drive to the beach to see the Christmas lights.
For the Vegan Collard Greens, we buy them fresh from the local farmers here in Florida. If find that they are very tender and usually cook in 30 minutes or less.
For this recipe, I added smoked paprika for a real smoky flavor along with onion, garlic, and tomatoes to replace meat. The result is bursting with flavors that you won't even miss the meat!
- 92 kcal / 385 kJ
- 4 g
- 4 g
- 11 g
- 20 min
- 35 min
- Ready in:
- 55 min
- Heat oil in a large saucepan on medium-high. Add onion and cook until soft, about 3 minutes.
- Stir in garlic and cook for a minute. Add tomatoes, smoked paprika, thyme, salt and cook stirring for a minute.
- Stir in collard greens until wilted.
- Add liquid, cover saucepan and reduce to simmer for 30 minutes.