Smoky, Spicy & Scrumptious Vegan Collards
I used to think collard greens were a southern thing (as in the southern US) and then I learned that this superfood is popular in Africa and the Middle East, too. Substituting the flavor that a ham hock would bring, I use a combination of liquid smoke, fire roasted tomatoes, and smoked sea salt. The heat comes from a ton of crushed red pepper. If you can't handle the heat, then take it out of the recipe. Yes, it seems like these take a while to cook, but, to get the most tender, delicious bite possible, these things take time. Great as a side dish to pasta or proteins, or add them as a side to your favorite breakfast sandwich. Oh, and don't be scared if you find yourself sitting down to a big bowl of just these greens...it's been known to happen a time or two.
Ingredients
- 3 bunches* organic collard green leaves - chopped if you get frozen, buy the big bag!
- 2 cups low sodium vegetable broth you may use more or less depending on the size of the collards and how much they cook down
- 1 medium onion - diced
- 6 cloves fresh garlic - finely diced adjust to your liking...we LOVE garlic
- 2 tsp red pepper flakes I use a little more than this because we love heat. Add more if you can handle it!
- 2 tbsp apple cider vinegar
- 1 1/2 tsp liquid smoke
- 1 can fire roasted tomatoes - diced or crushed** 14.5 oz - I love Muir Glen brand
- 1 can regular diced tomatoes - low sodium** 14.5 oz
- 1 tbsp grapeseed oil or EVOO, or veg broth if NOSS
- 1 tsp Maldon Smoked Sea Salt***
- cracked pepper to taste
Instructions
- Gather all of your ingredients and create your set up (mise en place). Heat a cast iron Dutch oven over medium heat. Once hot, add the oil and the onions. Stir the onions, add a pinch of salt and saute until translucent. About 5 min.
- Stir in the garlic and the red pepper flakes and saute for another couple minutes. Once fragrant, add just a touch of veg broth to de-glaze the pan.
- Start adding the chopped collards by the handful. Once a handful starts to cook down, add another handful. Continue stirring. About 1/2 way through adding your pile of collards, add a little bit of veg broth to keep it cooking down. Also, a pinch of salt to build flavor. (This process takes a good 10-15 minutes).
- Once all collards are added and cooking down, add the diced tomatoes and stir those bad boys in real good. Stir in the vinegar and liquid smoke. Add some more veggie broth so it's simmering in the broth. Add the cracked black pepper.
- Reduce heat to low and cover slightly. Stir every 10 - 15 minutes and add more broth if needed. Taste the collards for flavor and texture after they have been simmering for about 45 minutes.
- Add more heat or smoke if desired. Collards should be tender with a little bite. Lastly...enjoy as a side or all by themselves all week long!
Notes
*Make sure they are chopped down pretty well and I know this is a lot of collards but, it cooks down quite a bit. I say, the more the merrier.
**I like to use a little of both...fire roasted and regular. If you don't have both, use one or the other, or dice up a bunch of fresh ones. Trust your improvisation skills and adapt!
***Whatever...use what salt you have...just not much, it's only for flavor enhancement!