Collard Greens

Recipe PREP 15 min COOK 40 min

Collard Greens

PREP 15 min COOK 40 min

Description

This is a vegan version of a very traditional collard greens recipe passed down in my family through three generations. Collards are packed with vitamins (A, B6, C, and K), calcium, iron, folate, and magnesium that support bone health. They’re also rich in choline, which supports cell function, mood, and memory. Mushrooms enhance both nutrition and taste in this comforting dish.

NOTE

Prefer to watch? The video walks you through the recipe step by step.

Ingredients

4 SERVES

1½ Tbsp (22 ml) sunflower oil
1 yellow onion, medium dice
4 garlic cloves, minced
2 (24 oz / 680 g) bunches collards, washed and cut into medium (2 in / 5 cm) slices
2 Tbsp (30 ml) apple cider vinegar
4 cups (945 ml) vegan chicken broth (such as Better Than Bouillon)
1⁄2 cup (36 g) sliced shiitake mushrooms
Edible flowers, for garnish
Salt, to taste
Red chile flakes, to taste

Directions

Step 1

In a large pot or Dutch oven, heat the oil over medium. When the oil is hot and shimmering add the onions and sweat until softened, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds.
Step 2

Add the collards, apple cider vinegar, and broth. Bring to a boil, reduce the heat and simmer, covered, until the collards are tender and dark green, 25 to 30 minutes. Add the sliced mushrooms and cook until soft, 5 to 10 minutes.
Step 3

Remove from the heat, plate, and garnish with flowers. Add salt and red chile flakes as needed.

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About the author

Shenarri Freeman

Shenarri Freeman is the executive chef of Cadence, a vegan Southern soul food restaurant in New York City’s East Village. A recent graduate of the Institute of Culinary Education, Freeman made it to the 2023 Forbes 30 Under 30 Food & Drink List. She is also a holistic researcher and wellness advocate.

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