Easy Vegan Collard Greens
Vegan collard greens are made with fresh collards that are simmered in vegetable broth with cider vinegar and spices making for a wonderful side dish to accompany your holiday dinner or your next BBQ.
Where the Inspiration Came From for Vegan Collard Greens
Collards are a staple in many southern homes. Most are made with bacon or ham hock, which is ok with me but not everyone eats meat. And sometimes I don’t feel like eating it either. That’s why I adapted one of my favorite recipes from The Faux Martha’s Minimalist Kitchen Cookbook, Braised Collards, to make it vegan.
The changes I made to the original recipe were to use vegetable stock in place of the chicken stock and raw apple cider vinegar in place of the red wine vinegar.
These vegan collard greens pair well with BBQ (meaty or vegan bbq) and are a great option for a healthier side dish to serve with your holiday dinner. I think I am going to serve these with Thanksgiving dinner.
Enjoy the recipe!
- 2 bunches of collard greens, stems removed and leaves chopped
- 1 tbsp extra virgin olive oi
- 1 small sweet onion, diced
- 4 cloves of garlic, minced
- 4 cups of vegetable stock
- 1 tbsp granulated sugar
- 2 tbsp apple cider vinegar
- Sea salt and black pepper to taste
- In a large pot (I used an enameled cast iron pot) heat the olive oil over medium high heat. Add the onion and cook until tender.
- Reduce heat to medium and add the minced garlic. Saute until the garlic is fragrant.
- Add the chopped collards to the pot and mix well. Cook for about 2 minutes. Then add the vegetable stock, granulated sugar and apple cider vinegar.
- Cover and simmer for 1 hour.
- Taste and add sea salt and pepper as needed.
Adapted from The Minimalist Kitchen by The Faux Martha
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