These beauties came about when I was making the traditional New Year's Day meal of black eyed peas, cornbread and collards. All of my pork products were being channeled into my bacon wrapped pork tenderloin (see pic below), so I opted to make my collards vegan. We were not disappointed; they were so tender and flavorful. Yes, the cooking time is long, but don't be daunted by it. It doesn't take much tending, just a quick stir every once in a while.
I had almost forgotten how good these were (I was busy posting about bacon pecan brittle, spicy salmon cucumber bites, and apple butter cinnamon rolls) until I spotted the Food 52/GOOP contest alert and what was the ingredient? You guessed it, greens. And, here they are. Easy, delicious vegan collards for your eating pleasure. Enjoy!
3 hour Collards
- 2 medium bundles collards, chopped and stems removed
- 1 large spanish onion, medium dice
- 1 cup vegetable stock
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
In a large heavy bottom pot, preheat olive oil over medium heat for 5 minutes. Add onions and a pinch of salt. Cook for 15 minutes stirring occasionally. Add minced garlic and continue cooking for about 5 minutes. Add collards and vegetable stock. Cover and drop heat to lowest setting. Cook, stirring occasionally for 2 and 1/2 hours. Remove lid, add vinegar and cook for 5 more minutes. Check seasoning and serve.