I’m a huge fan of greens. Kale, arugula, collard greens, mustard greens, spinach – I don’t discriminate. There’s a place and a preparation for all of them if you ask me!
A while back I started eliminating a lot of meat out of my diet. I do still eat meat and fish, but veggies and plant-based proteins make up a lot of what I eat regularly. Traditionally, Southern style collard greens are made using a ham hock or shredded pork for flavor, so since I was cutting back on the meat, I knew I wanted to come up with a meat free version of typical collard greens.
You can use any sturdy green for this recipe – kale, mustard greens, turnip greens, collards, whatever your preference. The best part about this recipe is it only takes about 30 minutes. No simmering greens for hours on the stove. After about 10 minutes of hands-on cooking, you can leave the greens alone to do their thing until they’re ready to eat.
These vegan collard greens have such a delicious flavor (thanks to my favorite secret kitchen ingredient) with a hint of spice, and both meat eaters and vegetarians will love them.
- 2 Tbs olive oil
- 2 Tbs Better than Bouillon Veggie Base
- 1 medium onion, chopped
- Garlic (1 Tbs or 2 cloves, minced)
- Salt & Pepper
- 3 cups vegetable broth
- 1/2 tsp crushed red pepper
- 16 oz collard greens (or greens of your choice)
- splash of vinegar (any light vinegar, optional)
- Heat olive oil in a large pot over low heat.
- Chop onion, add to pot with a pinch of salt and pepper. Cook 7-8 minutes until tender.
- Stir in veggie base and garlic. Cook for one minute.
- Add in greens. Cook for 2-3 minutes to wilt slightly.
- Pour in broth, season with salt, pepper, and crushed red pepper.
- Cover and simmer on low for 20-25 minutes.
Looking for another veggie-filled recipe? Try my Gluten Free Gazpacho.
