Amazing tasting Vegan Southern-Style Mixed Greens will surely be a hit. Delicious side dish for your next family gathering!
I love to make a huge pot of greens in the winter, mixing greens like collards, mustard, and turnips are my favorite. Here in Florida, the weather is perfect for these delicious greens and my hubby recently brought home turnip and collard from a friend’s garden. I decided to prepare them similar to my Southern-Style Collard Greens and they were a hit.
After-all today we are celebrating Martin Luther King Jr Day and what a green day to remember with a pot of delicious Vegan Southern-Style Mixed Greens, Southern Black Eyed Peas, Smothered Tofu Chicken, Southern Fried Cabbage, Southern Green Beans and Potatoes, Candied Yams, Corn Muffins and Sweet Potato Pie.
The recipe is so easy to prepare and the greens were tender so they didn’t need to cook for long. I love to wash my greens leaf by leaf because here in the South our greens are grown in sandy soil and who loves to eat greens and bite into sand or dirt. I also remove the leaves that are bad and if your greens are attached to the root, you want to cut the leaves off and discard root.I usually fill a large bowl with water and add salt. The salt will take care of the bugs, I’m vegan but I don’t need the added protein, the greens have enough. After I soak the leaves in the salt water, I remove them one by one and clean under running water. I love to remove the tough stem portion of the leaves as well, I basically devein it so all the mid-section is removed. You can use a knife and slice down the middle on either side of the vein to remove or fold it down the middle and rip it off. I don’t de-vein the turnip greens.
To chop greens, I roll about 5 leaves lengthwise and then cut about 1-inch apart.
One thing I do for the collard greens is I I saute onion, garlic and thyme in olive oil added the chopped greens and liquid smoke, salt, cayenne and cook until tender.The result was so flavorful without meat and I could seriously eat a bowl alone. You can also substitute the liquid smoke for smoked paprika, chipotle pepper, coconut bacon, vegan sausage.
- Energy: 81 kcal / 339 kJ
- Fat: 4 g
- Protein: 4 g
- Carbs: 9 g
- Preparation: 30 min
- Cooking: 45 min
- Ready in: 1 h 15 min
- 8 servings
- Heat oil in a large pot over medium heat, add onion and saute until soft about 3 minutes. Add garlic and thyme and cook stirring for 1 minutes.
- Stir in greens, broth, salt, liquid smoke, cover and bring to boil. Reduce to simmer for 30-45 minutes or until tender.