COLLARD GREENS VEGETARIAN RECIPES RECIPES

Name: Vegetarian "Southern-style" Collard Greens
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1/2 large onion, chopped; 1 teaspoon red pepper flakes; 1 clove garlic, finely chopped; 1 pound collard greens, chopped; 3 cups vegetable stock; 2 tomatoes, seeded and chopped; Salt and freshly ground black pepper

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS - FOOD NETWORK

Vegetarian "Southern-style" Collard Greens - Food Network image

Provided by Sunny Anderson

Categories side-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Steps:

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Nutrition Facts : Calories 122 calorie, FatContent 7 grams, SaturatedFatContent 2 grams, CholesterolContent 8 milligrams, SodiumContent 859 milligrams, CarbohydrateContent 14 grams, FiberContent 5 grams, ProteinContent 4 grams, SugarContent 5 grams

COCONUT-BRAISED COLLARD GREENS RECIPE - NYT COOKING

Coconut-Braised Collard Greens Recipe - NYT Cooking image

Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.

Provided by Julia Moskin

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large bunch collard greens (1 1/2 to 2 pounds)
1 tablespoon unsalted butter
1 tablespoon coconut oil
1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
1 1/2 cups unsweetened coconut milk
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper

Steps:

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
Season to taste with salt and pepper and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 299, UnsaturatedFatContent 3 grams, CarbohydrateContent 16 grams, FatContent 26 grams, FiberContent 9 grams, ProteinContent 9 grams, SaturatedFatContent 21 grams, SodiumContent 752 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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