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Kitchen Harvest, Inc.

 

Kitchen Harvest, Inc.

Drexel Hill, PA 19026

Chris@MyKitchenHarvest.com

 

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Red, White & Greens - Happy 4th of July!

July 1, 2017

Summer is here and we're about to celebrate our country's independence!  Along with millions of other Americans we're planning a family cookout.  Even though we don't live in the South, I can't think of a better complement to BBQ food than a big pot of simmered Collard Greens! This recipe is simple and delicious. The smoked paprika is the key - adding that smoky flavor you'd get from bacon, you don't have to tell your guests it's vegan!  

 

 

Easy Vegan Collard Greens 

 

Ingredients

  • 2 lbs collard greens, washed, stemmed and chopped

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 4 -5 garlic cloves, minced

  • 3 cups vegetable stock

  • 1 teaspoon salt (to taste)

  • 1 teaspoon smoked sweet paprika

  • 2 tablespoons apple cider vinegar

Optional: red pepper flakes and/or hot sauce

 

Directions

 

  1. In a large pot heat oil, then add onion and saute until browned. Add garlic and paprika (and red pepper flakes, if using) and cook until fragrant, about 30 seconds. Add a big splash of broth to deglaze the pan.

  2. Add greens, salt, rest of stock and vinegar to the pot. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender, stirring occasionally. Serve hot, using a slotted spoon to drain the liquid from the greens. Pass the hot sauce on the side.

 

 

 

 

 

 

 

 

 

 

 

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