| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 1/2 to 2 cups vegetable stock
- 2 teaspoons peeled, grated ginger root
- 1 pound (2 bunches) collard greens, chopped
- 2 teaspoons honey
- Kosher salt and freshly cracked black pepper
- 2 large beefsteak tomatoes, cored and chopped
Instructions
- Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 87 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 5 mg |
| Sodium | 500 mg |
Reviews
Decent flavor. I prefer very soft, melt in your mouth collards, so I simmered for 1-2 hours.
I make greens (usually collards) often but always with ham hocks or turkey wings. This is my first vegetarian try and these were, by far, the BEST greens I have ever made.
Followed pretty much by the recipe but I used closer to 2lbs and a mix of collard, mustard, and turnip greens. YUM, YUM, YUM!
Followed pretty much by the recipe but I used closer to 2lbs and a mix of collard, mustard, and turnip greens. YUM, YUM, YUM!
My Mississippi Aunts loved these greens. Everyone really raved when they found out they were vegan. They couldn’t tell that there was no ham hocks. These were bomb.com
Very good! I enjoyed this meatless version of collard greens. The tomato really brightens up the flavor. So tasty with some bbq chicken and pork chops.
I love collards and I especially enjoy new ways of making them. This is a very good recipe. The ginger gives it a very unique flavor without being overpowering. I did add a few staples that I always make collards with and that is 1 tbsp of tomato paste and fish sauce to taste. I also let it cook for 2 hours because I like my greens tender.
Absolutely delicious, easy to make and so yummy!