Vegetarian Southern Collard Greens
This recipe was served at our January Community Kitchen Dinner at Rainier Beach Urban Farm & Wetlands. The menu consisted of traditional Southern New Year’s food — “peas for pennies, greens for dollars, and cornbread for gold!”
Recipe yields about 4-6 servings.
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ large onion, diced
- ½ teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 2 lbs. collard greens (or use a mix of collard, mustard greens, turnip greens, kale, chard, etc.)
- 2 cups vegetable stock
- 2 tomatoes, seeded and diced
- Splash of vinegar or hot sauce
- Salt and pepper to taste
- Wash, drain and chop greens into 1 inch pieces. Keep stems on greens- they’ll soften in the long cooking time.
- Melt butter and oil in a large pot. Add onions and sauté till softened and starting to brown. Add garlic, red pepper flakes and smoked paprika and cook a few more minutes.
- Add chopped greens and stock. Bring to a boil, then turn down to a simmer. Let simmer 1 hour or until greens are very soft and tender.
- Remove from heat. Mix in diced tomatoes and a slash of vinegar or hot sauce. Taste and adjust seasoning.