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