Since becoming a vegetarian, my daughter has refused to eat collard greens that I’ve been making with the traditional fatback seasoning. My family has been begging for these ever since I came up with the recipe one afternoon. Excellent flavors that combine throughout the entire cooking process. They truly are very excellent. They attempt to consume them straight from the pot! Your favorite food should be served with some hot sauce and vinegar on the side. There won’t be any leftovers, I guarantee it!
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups water, or as needed
- ¼ cup apple cider vinegar
- 1 tablespoon seafood seasoning (such as Old Bay®)
- 1 tablespoon olive oil
- 1 bunch collard greens, trimmed and cut into 2-inch strips
- 2 small jalapeno peppers, diced
- 3 cloves garlic, halved lengthwise, or more to taste
- salt and ground black pepper to taste
Instructions
- Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.
- Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours.
- Drain water from greens and mash garlic cloves; season with salt and pepper.
- You can easily prepare more collards than this – just make sure there is more water in your pot.
- I also use my Cuisinart(R) Dutch oven to make these. Put all ingredients in Dutch oven about 1/3 full of water in a 250 degree F (121 degrees C) preheated oven for about 3 hours. Cover Dutch oven completely with lid. Check partway through cooking that more water isn’t needed.
- White vinegar or white wine vinegar can be used in place of apple cider vinegar.
- Depending on your tolerance you can remove jalapeno peppers or you can dice them up and add to the collards (my favorite way).
Reviews
Delicious recipe. I add more seasoning and vinegar to my taste. Perfect.
Good way to eat greens; a little much on the vinegar
Followed the recipe except they were tender enough after 90 minutes. Spicy hot and tastier. Thanks for the vegetarian recipe.
Even my niece that doesn’t like collards, loved these. Only tweak I made was to add 2 tablespoons of brown sugar to balance the acid
Made this for our New Years dinner tonight. My family loved them! I’ll be making these all of the time now.
Perfect. I added brown sugar and that’s all. They were perfect. Thanks for this recipe.
I love these greens. I don’t use any oil. I did use brown sugar and add a can of chopped tomatoes and a quarter of a chopped onion. I got the chopped tomatoes from another greens recipe and it seemed odd until I read the reviews.
Delicious! I really like the flavor of the apple cider vinegar. The only change is I tossed in a can of drained cannellini beans at the end. I also cooked these in the pressure cooker (it took 1 hour for anyone interested in cooking them this way).
Came out great! Very delicious, no modifications necessary
I made this today. It was good but not great. I will make again and maybe add some caramelized onions and brown sugar. Thank you for sharing the recipe.
I’m a sucker for collard greens so I was excited to try a vegetarian version. The dish definitely has a kick to it! I cooked this all day in my slow cooker. I thought the amount of vinegar was too much — I usually start with 2 T and go up as needed. Thank you!
This was easy and delicious
I have to admit that I just microwaved frozen chopped collards then added the other ingredients. But the combination of ingredients is so tasty and I wouldn’t have thought of it without this recipe, so thanks! I’m sure it’s even better when cooked according to the instructions.