Meatless Smoked Collard Greens Recipe
Plant Based Vegan Soul Food
Ingredients
- 1/2 yellow onion diced
- 3-4 cloves of garlic diced
- 1 bag or 2 bunches of collard greens (I like to buy mine bagged, prewashed, and cut because it saves time)
- 2 tbsp Liquid Smoke (very important for this recipe)
- 2 packets chicken bouillon by Goya equal to 2 cups of chicken stock OR 2 cups of vegetable stock
- Salt and pepper to taste
- Optional items are crushed red pepper if you like a little kick and distilled white vinegar.
Instructions
- Remove the skin and the ends from your onion; go ahead and half it because we’re only going to use half of the onion for this recipe. Mince that onion into small pieces and set aside.
- Next, move on to your cloves of garlic; go ahead and mince those as well.
- Get your pot ready by heating 2 tablespoons of olive oil over medium heat.
- Add your onions and sauté them down a little bit with that olive oil, stirring occasionally so that they don’t stick to the bottom of the pot or burn. Let them get a little tender.
- Once the onions have a little color to them, go ahead and add in your garlic and sauté that as well for 2-3 minutes. Be careful not to burn your garlic.
- Next, add in your chicken bullion, chicken stock, or vegetable stock. Stir and bring this soup mixture to a boil. At this point, it’s time to season your water up and just get it pretty much the way that you want your greens to taste. Add a few dashes of the liquid smoke. This is completely up to you it just kind of goes with your taste, if you want a little kick, I would suggest adding crushed red pepper. Moreover, add your salt and pepper at this time and just taste that water, while checking it to make sure that it tastes good.
- Go ahead and add your greens into the pot, tossing the collard greens in that flavored water. Make sure that all of your greens are saturated with that water mixture because it’s gonna help for them to soak in all that flavor and meltdown really well.
- Cover your pot and cook it down over medium heat for about an hour and a half, or until they are nice and tender, not crunchy or mushy.
- At this point, they are done. You could go ahead and add in about a teaspoon of vinegar just to give it an extra flavor or serve it as is.
