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

1. In a large pot or dutch oven, heat 3 Tbs oil over medium-high heat.
2. Once hot, add the onions and until lightly browned and translucent, about 5-7 minutes.
3. Then, add mushrooms and cook, scraping up any browned bits, until softened, about 5 minutes; lower heat if necessary to prevent overcooking.
4. Stir in smoked paprika, black pepper, tomatoes, and stock. Bring to a simmer.
5. 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.
6. Season with a few pinches of salt as desired and add in the remainder of the olive oil.
7. Add vinegar to taste, then serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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