Serves 6
57 cal · 60 min
Vegetarian Collard Greens
Recipe GLPR74b901a89d7cc6
Tender collard greens simmered with sautéed onions, garlic, and red pepper flakes, then finished with fresh tomatoes and vegetable broth. A classic vegetarian side dish that's flavorful and nutritious.
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Ingredients
1 tablespoon vegetable oil
1 tablespoon butter
1/2 medium onion, chopped
1/2 teaspoon red pepper flakes
1/8 teaspoon garlic powder
2 1/2 cups collard greens, stems removed and chopped
2 cups low-sodium vegetable broth
2 medium tomatoes, seeds removed and chopped
salt and black pepper to taste
Directions
Wash your hands with soap and water before beginning.
Rinse all vegetables thoroughly under running water. Remove the seeds from the tomatoes. Chop the onion, remove the stems from the collard greens and chop them, and chop the tomatoes. Measure out all ingredients before you start cooking.
Heat the vegetable oil and butter together in a large pot over medium heat until the butter is melted and the mixture is warm.
Add the chopped onion to the pot and cook for about 2 minutes, stirring occasionally, until it becomes slightly soft and fragrant.
Stir in the red pepper flakes and garlic powder, and cook for 1 minute until the spices become fragrant.
Add the chopped collard greens to the pot and stir well, cooking for about 1 minute to combine with the seasonings.
Pour in the vegetable broth, cover the pot with a lid, and bring the mixture to a simmer over medium heat.
Reduce heat to maintain a gentle simmer and cook for approximately 40 minutes, until the collard greens are very tender.
Add the chopped tomatoes to the pot and stir to combine.
Taste the greens and add salt and black pepper as needed to suit your preference.
Transfer the vegetarian collard greens to a serving dish and serve while hot.
Store any leftovers in an airtight container and refrigerate within 2 hours of cooking.
Consume refrigerated leftovers within 3 to 5 days.
