VEGAN BRAISED COLLARD GREENS WITH MUSHROOMS
When you remove the ham from collard greens, you'll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical ingredients: Mushroom stock that comes together in 30 minutes, rehydrated shiitakes, smoked paprika and soy sauce. The bitter, sour collard greens are sweetened with just a smidge of maple syrup at the end. If you don't have any on hand, add 1 teaspoon of white or brown sugar when you add the onions. And if you like your greens extra sour, serve the bowls with lemon wedges.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the stock: Heat the olive oil in a large pot over medium heat. When hot, add the rosemary and thyme, and stir until fragrant, about 1 minute. Add the mushrooms, carrot, onion, celery, bay leaf and dried shiitakes and stir so the vegetables are coated in oil. Add 5 cups water, then bring to a boil over medium-high heat.
- Lower the heat and simmer for 20 minutes. Strain, reserving the rehydrated dried shiitakes. Cut the shiitakes into 1/4-inch cubes and set aside. Taste the broth and adjust salt as necessary.
- Make the collards: In a large pot with a lid, heat the olive oil over medium-high. Add red-pepper flakes, sliced mushrooms and reserved shiitakes from the broth. Cook until mushrooms are deeply brown, 8 to 10 minutes. Add the salt, onions and smoked paprika and cook until soft, about 5 more minutes.
- Pour in the mushroom stock and bring to a boil. Add the collard greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves.
- Turn the heat down to medium-low to simmer, then cover the pot and cook for 25 to 30 minutes, until the greens are silky and tender. Stir in soy sauce, starting with 1 tablespoon, and maple syrup. Taste the greens and adjust salt and sweetness as necessary. Serve with lemon wedges for a sour finish.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 1 gram
EASY JAPANESE-STYLE VEGAN COLLARD GREENS
I made this impromptu for my family, and everyone freaked out. It contains no meat, so it's perfect for vegetarians or those who are trying to cut down on meat. It's amazingly simple to make...no more than 15 minutes, start to finish.
Provided by STRYDER256
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat sesame oil in a large skillet or wok until sizzling; add collard greens, gomasio, and mirin. Cook until collard greens are tender, 3 to 5 minutes.
- Stir garlic into collard green mixture and cook just until garlic is fragrant, about 30 seconds; remove from heat. Season with additional sea salt if desired.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 5.3 g, Fat 7.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 183.1 mg, Sugar 1 g
VEGAN SOUTHERN COLLARD GREENS
My friends love the ham hock collards I make and there's two recipes close my version (Recipe #221708 and Recipe #41320), but I always feel bad leaving out my vegetarian and vegan friends. This is what the vegan version I came up with for them and for myself when I was vegetarian. It still has a lot of the body the meaty version has, but less fat, and no pork. I brought this to a party recently and some people liked this more than my ham hock ones! Other types of greens can be substituted such as turnip or mustard greens. The prep time is for prepared collards (already chopped, stemmed and washed). In my grocery store I've found that the prepared ones are cheaper than the bunches of collards if you consider the yield after the stems are removed. Also it's a lot less trouble. If you need to prepare them yourself just take the hard rib out, up most of the back of the leaf, chop into pieces and then wash for a few minutes in cold water and drain.
Provided by MC Baker
Categories Collard Greens
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onion and pepper in the olive oil until the onion is translucent (about 5 minutes). I usually do this and everything else in a large stock pot.
- Then add the garlic and cook for another minute.
- Mix in the bouillon, vegemite, bacon salt, salt and pepper and mix through to dissolve the Vegemite and bouillon.
- Add a little water to dilute the mixture and then add the collards over a medium high heat. You should probably add in batches so it wilts easier, but you can go ahead and add all of the collards and water and cover and let simmer to wilt.
- Once the collards have started to wilt and you make sure nothing is sticking to the bottom of the pot turn the stove to low or medium low and let cook covered for at least an hour or until the collards are as tender as you'd like. You may want to add water later if you would like more pot liquor for dipping cornbread.
- I've tried substituting white wine for some of the water and this is also a good variation, but there's more than enough flavor without it.
Nutrition Facts : Calories 100, Fat 5.2, SaturatedFat 0.7, Sodium 1194.9, Carbohydrate 11.9, Fiber 5.8, Sugar 1.6, Protein 4.3
AUSTRIAN STUFFED COLLARD GREENS WITH SWEET AND SOUR SAUCE (VEGAN)
This recipe was originally made by my Austrian great-grandmother with cabbage leaves, which are very tricky to prepare. I've since adapted it to make it vegan, for health reasons, and changed it to collard greens, which are far easier to prepare and more nutritious. Other than these changes, the rest remains the same and is a family favorite for a post-sledding day winter meal.
Provided by Karen Barris Calabro
Categories World Cuisine Recipes European Austrian
Time 1h30m
Yield 6
Number Of Ingredients 23
Steps:
- Remove thick stems from the collard greens, leaving a v-shaped cut at the bottom of each leaf. Reserve 12 of the largest leaves. Shred the remaining greens.
- Heat oil in a saucepan over medium-high heat. Saute rice and 1/2 the onion, stirring constantly, until fragrant but not browned, about 5 minutes. Add pine nuts and garlic; cook until fragrant, about 1 minute. Add 3 cups water, ground beef substitute, 1 teaspoon salt, 1/4 teaspoon pepper, and dill. Reduce heat to medium; simmer until water is absorbed, 15 to 20 minutes. Cover with a lid and reduce heat to the lowest setting. Cook until filling is tender, 10 to 15 minutes. Stir shredded collard greens and lemon juice into the filling. Remove from heat and let cool, uncovered.
- Combine remaining 1/2 onion, ketchup, 1 cup water, tomatoes, red bell pepper, prunes, raisins, ginger, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and mustard seeds in a small saucepan over medium-low heat. Simmer until sauce is thick and coats a spoon evenly, 20 to 25 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 1/3 to 1/2 cup of filling in the center of each leaf; fold sides over filling and roll. Arrange rolls seam-side down in a 9x13-inch casserole dish. Pour sauce on top.
- Bake uncovered in the preheated oven until rolls are tender, 20 to 25 minutes.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 82.8 g, Fat 7.5 g, Fiber 7 g, Protein 6.2 g, SaturatedFat 1.7 g, Sodium 1150.3 mg, Sugar 43.6 g
VEGAN COLLARD GREENS
Since becoming a vegetarian, there are somethings I crave often, and collard greens are one of those things. This vegan spin on a soul food classic that is typically made with hamhocks or bacon but these are pretty close to the way my mom makes hers, and honestly, I don't miss the meat in them. It can be used as a side dish or eaten as a meal on its own.
Provided by Cherise B.
Categories Collard Greens
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the stem off and devein each of the leaves then coarsely chop and rinse them thoroughly; set aside for now. Heat the oil in a pan. Chop the onion and add it to the pan along with the crushed garlic and cook until the onions are translucent. Add the greens to the pan just until the begin to wilt. In a separate container (I used a glass measuring cup) add the broth cubes along with two cups of hot water; hot enough to dissolve the cubes then whisk until dissolved. Place the greens mixture, along with the broth, and remaining ingredients in a crock pot on high for 3-4 hours.
- If you don't have a crockpot this can easily be done on the stove using any pot as long as it stays covered for the duration of the cooking period. Season with salt as desired and enjoy.
- *Note: the vinegar states 1 tbsp - 1/4 cup, this is just based on personal preference. I would start with 1 tbsp and add more if you feel like it isn't enough. The vegan bouillon cubes I used were Not Chick'n by Edward & Sons. They were purchased at Sprouts for relatively cheap, under $3, but there is also a brand called Imagine that makes a vegetarian No Chicken Broth in liquid form which I'm sure would work just fine. You would use 2 cups of that broth rather than dissolving the cubes into 2 cups of water.
Nutrition Facts : Calories 124.3, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.2, Sodium 404, Carbohydrate 17.9, Fiber 8.8, Sugar 3.3, Protein 6.9
COLLARD GREENS WITH PECANS (VEGAN)
Make and share this Collard Greens With Pecans (Vegan) recipe from Food.com.
Provided by Prose
Categories Collard Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain greens and tear into salad-size pieces.
- Combine vinegar, honey, and mustard.
- Heat oil in large skillet and add pecans. Pour in vinegar mix and cook, stirring often, about 5 minutes.
- Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 213.6, Fat 13.4, SaturatedFat 1.2, Sodium 47.6, Carbohydrate 21.4, Fiber 9.2, Sugar 7.1, Protein 7.2
COLLARD GREENS (VEGAN)
Very easy, and very tasty. So good you forget that there's no meat in it. Great smoky flavor. From the Papa Tofu cookbook.
Provided by AlainaF
Categories Collard Greens
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion and salt in oil over medium heat until the onions are very soft and begin to caramelize.
- Add the Fakin Bakin and keep stirring until the tempeh crisps.
- Add the entire bag of frozen collards and the broth. Stir to help the greens defrost faster.
- After the greens have softened up a bit, stir in the nutritional yeast flakes and liquid smoke.
- Reduce heat and cover until the collards become tender. If there is too much broth in the bottom of the pan, cook for a few minutes with the lid off to let the liquid reduce.
- Season with salt and pepper.
Nutrition Facts : Calories 236.2, Fat 15.8, SaturatedFat 1.3, Sodium 625.5, Carbohydrate 19.4, Fiber 10.2, Sugar 2.4, Protein 10.1
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