Collard, Kale & Mustard Greens Recipe
I grew up eating collard greens and smoked turkey necks for the first 20 years of my life.
Soon after going plant based I realized that I would have to twist majority of the recipes I grew up eating. This collard green recipe is a hit with meat and non meat eaters! It’s full of flavor and depth - I promise that you won’t even miss the turkey neck. If you’re looking for a robust and savory flavors in your green adding vegan worcestershire sauce or Liquid Smoke takes the pot of greens to the next level.
I’ve tried this recipe with all types of greens - kale, turnip, mustard, and collard and each time the pot of greens have been amazing. As I always say, recipes are guides not rules - feel free to adapt portions and seasoning combinations. I love garlic and acid flavors so I always add a little extra garlic and tomatoes in my pot. Have fun with the recipe!
Collard greens, 2-3 bushels
1 White onion, chopped
1/2 Cup canned tomatoes (optional)
Red pepper flakes (to taste)
1 TBSP minced garlic
1 TBSP vegetable stock paste
1 TBSP Liquid Smoke
1 TBSP Maple Syrup
Salt and Pepper (to taste)
In a pot or dutch oven or cast iron skillet add 1 tbsp of coconut oil and saute 1/2 chopped onion, yellow pepper, tomatoes, and minced garlic over medium heat.
Once garlic, peppers, tomatoes and onion are sauteed, add chopped collard greens, vegetable bouillon, Liquid Smoke, maple syrup, roughly 3 cups of water, salt, and pepper into the saucepan. Cook on medium-high.
Once greens reach a boil, lower heat, and cover. Cook until greens wilt, be careful not to overcook.
Serve warm and enjoy!