This vegan version of Southern-style collard greens is smoky and savory, and tastes much like the version made with ham hocks. And collard greens aren’t just delicious. They’re nutrient powerhouses. Just one cup of these cooked greens provides a generous 248 mg of plant calcium, making them an ideal addition for anyone looking to boost bone health. Simmered until tender, these are seasoned with a balance of onion, garlic, smoked paprika, and a little bit of heat, making them a delicious side-dish to any meal.
Ingredients
- 1 large bunch collard greens, stemmed and chopped (1/2 pound after cutting stems away)
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tbsp apple cider vinegar
- Hot sauce
Instructions
- Heat oil in a large pot on medium heat.
- Sauté onions for 5 minutes until translucent.
- Add minced garlic and cook for 1-2 minutes.
- Add water, salt, smoked paprika and red pepper flakes. Bring to a simmer.
- Add collard greens and mix thoroughly with other ingredients in the pot. Cover and keep at a low simmer.
- After 30 minutes, stir the greens. Add apple cider vinegar and add more water if necessary to keep contents at a simmer.
- Replace the lid and continue simmering for another 25minutes.
- Add more salt and hot sauce if desired.