Monday, July 8, 2013

Vegan Collard Greens

Vegan Collard Greens
One of the most quintessential southern recipes has got to be collard greens...definitely not a vegan specialty. With the usual ham hock, stock, and/or bones...its not the first thing you think of when you think a vegan options. This recipe shows you how to get those tasty southern greens not only vegan but quintessential southern inspired. With its flavored "liquor", tender greens, and veggies this dish will have you thinking you are in the south enjoying a traditional recipe. Serve as a side dish, great on their own, and perfect for any Sunday dinner or party. Freezes and reheats beautifully as needed...all you are missing is a southern sweet tea! Enjoy!

Vegan Collard Greens

Ingredients


-12 cups of water (I like a lot of extra "liquor") 
-3 to 4 teaspoons vegan pork bouillon or paste 
-1 teaspoon vegan chicken bouillon or paste
-1/2 teaspoon liquid smoke
-1 medium onion, chopped
-1/4 to 1/2 teaspoon red pepper flakes
-3 clove garlic, finely chopped
-2 pounds collard greens, chopped
-1/2 Tablespoon parsley, dried or fresh
-1 large red bell pepper, seeded and chopped
-1 to 2 Tablespoons vegan bacon bits or minced pieces
-Salt and freshly ground black pepper, to taste

Directions

Prep and prepare your ingredients you will need for the greens.

Chopped & Minced Ingredients
Wash the collard greens thoroughly.

Washing Collards
Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.

Collard with Rib Removed
Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices.

Stack
Roll
Half
Slice
Place greens in oiled pot with all the remaining ingredients.

Ready to Use Ingredients
Veggies going into Oil Pot
Collards in
Vegan Bouillon with Water to Follow
Cook for 45 to 60 minutes or until greens are tender, stirring occasionally. When done taste and adjust seasoning to your own taste. Serve by itself, as a side dish. Great for large crowds or perfect for the family for Sunday dinner, freeze and reheat as needed. Enjoy!

Ready to Serve Greens

-Amy