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Recipes - Vegetarian Southern style Collard Greens

Recipe Name

Vegetarian "Southern-style" Collard Greens

Submitted by kayshine
Recipe Description 1. In a large pot over medium heat oil and butter. Add onions and cook until they have softened and are just starting to brown. 2. Add the garlic, salt, and sugar. Cook until the garlic becomes fragrant, about a minute. Add the vinegar stirring and scraping the bottom of the pot if necessary. Bring to a simmer and cook until the amount of liquid is reduced by half. 3. Add vegetable broth and stir in smoked paprika and cumin. 4. Add the collard greens and bring to a simmer. Reduce the temp to medium-low. If all the greens don’t fit in the pot initially, allow a few minutes for the greens to begin cooking down then add the remainder. Cook, stirring occasionally, until the collard greens have wilted, lost their brightness, and are tender (appropriately 2.5 hours to 3.5 hours, but don’t worry about overcooking when using low heat). Stir in the tomatoes. Season to taste with additional vinegar and hot sauce (if you desire, but not necessary). Serves 8 to 10. • Instead of collard
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 150 Ready In (minutes) 180
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
tablespoonbutter
1
teaspoonolive oil
1
smallOnion, chopped
2
clovesgarlic minced
1
teaspoonsalt
2
tablespoonssugar
1/2
cupapple cider vinegar
1
1/2
cupsbroth, vegetable, organic
1
teaspoonPaprika, smoked
1/4
teaspooncumin, ground
7
cups, choppedCollards
1
can (16 fl oz)tomatoes canned, stewed
Steps
Sequence Step
1In a large pot over medium heat oil and butter. Add onions and cook until they have softened and are just starting to brown.
2Add the garlic, salt, and sugar. Cook until the garlic becomes fragrant, about a minute. Add the vinegar stirring and scraping the bottom of the pot if necessary. Bring to a simmer and cook until the amount of liquid is reduced by half.
3Add vegetable broth and stir in smoked paprika and cumin.
4Add the collard greens and bring to a simmer. Reduce the temp to medium-low. If all the greens don’t fit in the pot initially, allow a few minutes for the greens to begin cooking down then add the remainder. Cook, stirring occasionally, until the collard greens have wilted, lost their brightness, and are tender (appropriately 2.5 hours to 3.5 hours, but don’t worry about overcooking when using low heat). Stir in the tomatoes. Season to taste with additional vinegar and hot sauce (if you desire, but not necessary).






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