Smoky sweet vegan collard greens
Smoky sweet greens are the perfect side dish for barbecue or vegan mac and cheese. With a slight sweetness by way of dried cranberries, they have a lovely rounded flavor.
Servings: 4 people
Bring a soup pot to a medium heat and add extra virgin olive oil. Depending on your garlic preferences and garlic clove size, add 6 to 8 minced garlic cloves to the pot. Saute garlic in oil a few minutes, until fragrant.
Add collard greens to pot along with 3/4 cup water, half of vegetable bouillon cube (if using), liquid smoke, pinch of salt, and dried cranberries. Stir collard greens to fully combine and turn up heat slightly. Bring greens to a simmer, and then turn heat to low. Add a cocked lid to the pot, so that the greens can steam.
Cook for 20 minutes, stopping occasionally to stir. If the water is getting too low and it looks like the greens might burn, add the remaining 1/4 cup of water.
After 20 minutes have passed, taste the collard greens to see if they have your preferred amount of softness. If you'd like them to be softer, cook an additional 10 minutes, being careful to watch that the greens don't run out of liquid on the bottom of the pot.
*Collard green bunches can vary in size and moisture content. That's why I recommend starting with less water and adding it as needed. You don't want the collards to burn at the bottom of the pot, but you don't want them to boil either.
**I like to use a section of a vegetable bouillon cube for added flavor. However, if you prefer, you can skip it.
Calories: 70kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Sodium: 103mg | Potassium: 220mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4770IU | Vitamin C: 35mg | Calcium: 229mg | Iron: 0.5mg