Vegetarian "Southern-style" Collard Greens
Vegetarian "Southern-style" Collard Greens
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 122 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 859 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 5 grams
- Protein
- 4 grams
- Sugar
- 5 grams
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 122 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 859 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 5 grams
- Protein
- 4 grams
- Sugar
- 5 grams
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
Directions
- 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.
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thunderinglights
As a vegetarian, I really enjoyed these collard greens. I always wanted to try them but used to hear how long it took to cook and always included meat. Recipe was easy to follow and didn't take long at all to cook. Delicious! Thank you, Sunny!
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