Vegan Collard Greens

Ingredients

• 2 tbsp oil (Olive oil, avocado oil, or another neutral oil)
• 3 cloves garlic (Minced)
• 1 cup ripe tomatoes (Juicy; diced, or use 1 cup canned diced tomatoes)
• 2 lb collard greens (Leaves very thinly sliced; remove stems if desired)
• sea salt (A sprinkle; to taste)
• 2 tbsp tamari (Or soy sauce)
• 1 tsp smoked paprika (Plus more to taste)

Steps

1. 1

   Rinse the collard greens thoroughly in cold water, soaking them if needed to lift dirt and debris from between the leaves. Rinse again under running water, pat dry, and slice the leaves very thinly; remove tough stems if desired.

2. 2

   Heat the oil over medium heat in a large heavy-bottomed pot, such as a cast-iron pot or Dutch oven.

3. 3

   Add the minced garlic and sauté over medium-low heat for 1–2 minutes, until golden.

4. 4

   Stir in the diced tomatoes. Cook, stirring occasionally, for about 3 minutes, until softened.

5. 5

   Add the thinly sliced collard greens and a sprinkle of sea salt. Stir well to combine.

6. 6

   Reduce the heat to low and cover the pot. Cook the greens for about 30 minutes, or longer if needed for your preferred tenderness.

7. 7

   Turn off the heat. Stir in the tamari and smoked paprika until well combined.

8. 8

   Taste and adjust the seasoning with additional salt or smoked paprika as desired, then serve.

Notes

The source also mentions an Instant Pot variation: sauté onion in oil, add the remaining ingredients, cook for 5 minutes at high pressure, then allow a 5–10 minute natural release before quick-releasing the remaining pressure. Onion is not included in the authoritative ingredient list for the stovetop recipe. The source suggests adding water or homemade vegetable broth for more pot liquor and softer greens, but gives no amount.

Nutrition per serving

• side dish
• vegan
• dairy-free
• gluten-free if using gluten-free tamari
• stovetop
• soul food
• Southern