Hear me now, believe me later... You don't need bacon (or chicken stock for that matter) to make perfectly tender and flavorful (also vegan) sautéed collard greens in just about 30 minutes!
I grew up eating collard greens on a regular basis. I mean, they are pretty much the quintessential southern food. And we ALWAYS cooked them in some sort of pork fat - ham hocks, smoked neck bones, or even pig tails. It wasn't until my adulthood I that realized the beauty and deliciousness of sautéed collard greens!
Hear me now, believe me later... You don't even need bacon (or chicken stock for that matter) to make delicious sautéed collard greens. After eating vegan for a season, I discovered that you can have perfectly tender and flavorful greens in just about 30 minutes! And enjoy them without any animal fat. Trust me!
How to Make Sautéed Collard Greens
Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.
Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.
Stack 7 or 8 leaves and roll them tightly, like you would a cigar.
Then thinly slice across the rolled greens. At this point, we usually wash them one last time.
Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent.
Add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.
Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.
If all the stock evaporates, feel free to add more about ½ cup at a time. You only want enough liquid to produce steam.
More delicious gluten-free dishes
- Vegan Potato Salad with Lemon, Dill and Dijon
- Vegan Cauliflower Stuffing
- Vegan Green Bean Casserole
- Pressure Cooker Coconut Rice with Fresh Herbs
- Gluten-Free Fried Chicken
- Quinoa Fried Rice
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Sautéed Collard Greens
Ingredients
- ¼ cup olive oil
- ½ cup yellow onions diced
- 2 Tbsp. garlic minced
- ¼ tsp. red pepper flakes
- 2 Tbsp. white wine vinegar
- 2 lbs. collard greens
- 1 cup vegetable stock
- 2 tsp. sea salt
- ½ tsp. black pepper
- 1 ½ tsp. sugar
Instructions
- Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.
- Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.
- Stack 7 or 8 leaves and roll them tightly, like you would a cigar. Then thinly slice across the rolled greens. At this point, we usually wash them one last time.
- Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent. Then add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.
- Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.
- Serve and enjoy!
Notes
Nutrition
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Rochelle
Easy and delicious - approved by my foodie, vegan boyfriend.