Simple Vegetarian Collard Greens

A photo showing a plate with cooked collard greens.

INGREDIENTS

  • 1 bunch of collard greens
  • 2 cups veggie broth
  • 1 medium red onion
  • 1 teaspoon garlic powder
  • 2 dried red hot chilis (*NOTE: if you like stuff spicy, add some more to taste)
  • 1 teaspoon of salt (*ONLY if your veggie broth doesn’t have salt already)

DIRECTIONS

You’ll need a really large skillet or a wok with a lid.

Clean the collards and then slice out the stems (see 1st photo below). When done, chop up the stems to 1/2″ pieces. Set aside. Take the collards and stack about 10 leaves at a time. Get your chef’s knife ready and roll the leaves like rolling paper. Now, slice them in 1/4″ pieces (see 2nd photo below). You can also give them another chop down the middle. Set aside. Dice up the red onion (tip: remember, don’t breath through your nose if you don’t want cry your eyes out chopping onions). Set aside.

Get your frying pan or wok out, pour in the 2 cups of veggie broth, 1 teaspoon of garlic powder, 1 teaspoon of salt (if your broth doesn’t already have salt in it) and bring this up to a rolling boil. Throw in the collard stems and your onions. Since the stems are dense, you want to give them a head start. Crush up your red chilis and throw those in. Leave this cooking for about 6 minutes (see 3rd photo below).

Now, throw in the sliced up collard greens and stir well (see 4th photo below). Bring the heat down to medium low and put the lid on. You’ll want to leave these cook (stirring now and then) for 15-20 minutes. At 15 minutes, check a collard piece. It should be tender and not taste bitter at all. When you achieve that, you’re done! Remove from heat. You can strain them, or serve with a bit of the veggie broth, up to you.

Makes 4 servings. Will keep in the fridge for a few days.

Fun fact: Collard greens are just “headless” cabbage.

(Click an image for a larger view)

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