Easy collard greens (Vegan)
This is my go-to recipe for vegan collard greens. These simple greens have a richness about them and a melt-in-your-mouth quality. Feel free to add dashes of hot sauce, a bit of liquid smoke, or use smoked salt instead of sea salt.
Servings: 2 people
Calories: 62kcal
Ingredients
- 1 teaspoon avocado oil or other neutral flavored oil
- 4 to 5 cloves garlic minced
- 1 bunch collard greens leaves removed from tough center rib and roughly chopped in medium-sized pieces
- ½ cup water
- ¼ teaspoon Better Than Bouillon, no chicken base
- Salt to taste
Instructions
- In a medium-sized pot or skillet with lid, bring oil to a medium heat. Add the garlic and sauté until fragrant, about five minutes.
- Add the chopped collard greens, water, and bouillon. Add a pinch of salt, keeping in mind that your broth or bouillon may already have salt in it. Bring to a simmer, stirring occasionally.
- Once it is simmering, turn the heat to medium low and cover. Remove lid to stir and check occasionally, making sure there is still enough liquid on the bottom and that the collards aren’t sticking. If they start to stick, lower the heat and add a tablespoon or two of water, as necessary.
- Cover and continue cooking for 25 minutes, until the collard greens have become soft to the bite.
Notes
If you'd prefer, the water + bouillon can be replaced with ½ cup of vegetable broth.
Storage & reheating
Store leftover garlicky collard greens in an airtight container in the refrigerator.
They will keep for about 4 days.
Reheat in a pot on the stove or in the microwave until warm.
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Sodium: 252mg | Potassium: 232mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4895IU | Vitamin C: 35.9mg | Calcium: 234mg | Iron: 0.6mg
