Best Collard Greens With Pecans Vegan Recipes

VEGETARIAN SOUTHERN-STYLE COLLARD GREENS

Steps:

• Heat a little bit of oil in a large pot over medium to medium-high heat. Add the onion cut-side down and cook until charred.
• Add the vegetable stock, salt, garlic powder, black pepper, and red pepper flakes to the pot and bring to a boil.
• Add the cut collard greens to the vegetable broth, cover, and let simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
• Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

COLLARD GREENS WITH PECANS (VEGAN)

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.

VEGAN COLLARD GREENS

Steps:

• Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.
• Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.
• Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.
• Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process (*see note).
• Turn off heat and serve.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

VEGAN BRAISED COLLARD GREENS WITH MUSHROOMS

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.