Print: Kickin' Vegetarian Collard Greens

Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion.

Prep

23 min

Cook

74 min

Servings

Difficulty

Hard

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 large onion , halved and thinly sliced
4 cloves garlic , thinly sliced
2 sprigs fresh thyme , leaves stripped
2 bays leaves
2 , 14 ounce
1 cup vegetable broth
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
2 pounds collard greens , chopped
1.5 cups cooked white beans , Optional

Instructions

1 Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
2 Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/kickin-vegetarian-collard-greens