Apr 08, 2013
Southern-style Vegan Collard Greens
Collard greens have been a traditional Southern staple food for generations. Traditionally made with bacon or ham hocks which give the dish a nice, smoky flavor, I have found that liquid smoke does a decent job of adding that same flavor, minus the animal fat!
I always seem to forget how collards, like all greens, will cook down so much. I had a big bunch, but when I chopped it all and cooked it we had enough for just two of us!
Pretty soon my collard greens will be growing… still waiting for them to show their cute little sprout heads in the garden!
- 4 cups, tightly packed, chopped collards
- 1 cup water
- 5 cloves crushed garlic
- 2 TBS mustard (use whatever kind you have on hand– I used a spicy, dark mustard)
- 1 tsp Bragg’s Liquid Aminos or other low-sodium soy sauce
- 1 tsp Spike salt-free seasoning
- ½ tsp liquid smoke (a little goes a long way but feel free to add more to taste)
- Remove the thick, center stems of the collards and chop into 1″ pieces.
- Crush the garlic cloves.
- Add all ingredients to a pot.
- Cover and cook on medium heat until the greens are tender, usually about 20-30 minutes.
- If you want to get fancy, you can top it with some shiitake bacon!
Serves 2. Enjoy!