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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love collard greens and generally find them prepared around here with smoked turkey but I enjoy them prepared with pork as well. I had a big family Thanksgiving dinner last year and some of the attendees are vegetarians (and vegan), so I tried my hand at all veg greens. Read more . And you know what? they turned out fab! I was even surprised. Ingredients:
2 tbsp olive oil |
1/2 large onion, chopped |
1 tsp red pepper flakes (more or less to taste) |
1 garlic clove, finely chopped |
1 lb collard greens, cleaned and chopped |
3 cups vegetable stock |
2 tomatoes, seeded and chopped |
salt & freshly ground black pepper |
1 tsp smoked paprika (more or less to taste) |
1 tsp apple cider vinegar (more or less to taste) |
1 tsp liquid smoke (more or less to taste) |
Directions:
1. Heat oil in a large pot over medium heat.
2. Saute the onions until softened, about 2 minutes. Then add the red pepper flakes and garlic and cook another minute.
3. Add collard greens and stir. Cook another minute.
4. Add vegetable stock, cover and bring to a simmer.
5. Let cook for about 35 minutes before you stir in the liquid smoke, smoked paprika, and apple cider vinegar.
6. Cover again and cook for another 10-25 minutes, or until tender.
7. Season will salt and pepper and add more red pepper, vinegar, smoke, and/or paprika to your taste.
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