Vegan Collard Greens: Cruelty Free Soul Food

Vegan Collard Greens: Cruelty Free Soul Food

Vegan Collard Greens

vegan collard greens

These vegan collard greens are truly heaven sent. As a black woman from the south, Sunday just isn’t a Sunday without a nice pot of greens that you KNOW your grandma put her foot in (not literally lol). The unfortunate downside of greens is that they are traditionally slow cooked with bacon, ham-hock or some other form of pork.  My vegan collard greens are tender, smoky, and delicious. While they do not taste exactly like the real thing, they are about as close as I’ve ever come to making greens taste great without animal products. Without further ado, enjoy the recipe!

 

For these vegan collard greens you will need the follow ingredients:

1 bushel of greens, *THOROUGHLY CLEANED, and cut into ribbons

4 cloves of garlic minced

1/2 an onion diced

1/2 cup of bacon bits (Imitation ones are vegan)

1 T of hot sauce

1 T of Apple Cider vinegar

1 tsp of liquid smoke

1 tsp of the juice from a jar of jalapeno peppers (You may also use pepper sauce if you have a grandma/mom who knows how to make it)

1 T of cooking oil or vegan butter.

24 ounces of vegetable stock (I use better than bullion vegan variety  to prepare my stock)

1 tsp of mushroom seasoning (semi-optional)

Salt to taste

1/2 tsp of black pepper

1 /2 tsp onion powder

Directions:

Heat your cooking oil to medium high heat in a large pot. Toss in your onions and garlic and saute them until they soften.  Add in your rinsed greens and bacon bits and saute those for another minute.

Add in all other ingredients to the pot and raise the heat high. When the mixture comes to a boil, drop the heat down to low and cover.

Let the greens simmer for at least 2 hours. Traditionally collard greens are cooked for about 5-6 hours on a very low heat. The greens are cooked for so long in order to release the flavors of the ham-hock as well as to make the ham-hock fork tender. Because our greens contain no meat whatsoever, they are pretty much done cooking after 2 hours. However, how people like the texture of their greens to be varies by region. I like mine with a little bite, so I stop after 2 hours. If you want yours a little softer, then go ahead and let them simmer for longer. They’re YOUR greens, so eat them the way you grew up liking them :).

 

* Just as a note, if you don’t wash your greens thoroughly people are going to be side-eyeing for the next 10 years anytime you volunteer to bring the greens to the function. It’s best to get it right the first time.

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