Southern-Style Collard Greens
These Southern-Style Collard Greens are absolutely delicious. Pair with wild rice and red kidney beans, black-eyed peas, cornbread, or serve as a side dish for a larger meal with multiple dishes. This recipe is vegan-friendly, though you can modify it by replacing the vegetable stock with chicken broth.
Ingredients
Southern-Style Collard Greens
- 1/4 cup plus 3 tablespoons olive oil, divided
- 1 1/2 cup baby bella mushrooms, sliced
- 1 can no-sodium, small diced tomatoes, drained and rinsed
- 2 quarts vegetable stock
- 1 medium yellow onion, diced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 3 pounds collard greens, stems trimmed, and leaves cut into ribbons
- Salt to taste
- 1/2-1 Tbs Apple cider vinegar
Directions
- In a large pot or dutch oven, heat 3 Tbs oil over medium-high heat.
- Once hot, add the onions and until lightly browned and translucent, about 5-7 minutes.
- Then, add mushrooms and cook, scraping up any browned bits, until softened, about 5 minutes; lower heat if necessary to prevent overcooking.
- Stir in smoked paprika, black pepper, tomatoes, and stock. Bring to a simmer.
- Once simmering, add in the collard greens, pushing them down to fully submerge the greens. Return to a simmer and cook, uncovered, until greens are very tender, about 30 minutes.
- Season with a few pinches of salt as desired and add in the remainder of the olive oil.
- Add vinegar to taste, then serve and enjoy!
Nutrition Information
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