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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


  1. Wash, drain and chop greens into 1 inch pieces.  Keep stems on greens- they’ll soften in the long cooking time.
  2. 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.
  3. 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.
  4. Remove from heat.  Mix in diced tomatoes and a slash of vinegar or hot sauce.  Taste and adjust seasoning.