Collard Greens
Collard Greens
About this Recipe
This recipe is a very traditional collard greens recipe, passed down through three generations: My grandmother, my mother, and myself. We’ve each added our own little twist to it. The things I’ve added help make this more of a plant-based, vegan recipe.
The Benefits
Collards are powerfully rich in vitamins (A, B-6, C, and K) and minerals (calcium, iron, folate, and magnesium), and great for bone health. They’re also high in choline, an essential precursor to compounds your body makes to regulate everything from cellular integrity to mood and memory. The mushrooms, broth, garlic, and apple cider vinegar elevate this nourishing side dish.
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.
Explore Recipe Ingredients
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.
View profile
More by Shenarri Freeman
Mixed Berry Cobbler
This recipe for a vegan Mixed Berry Cobbler, topped with a pomegranate syrup, is a great way to use any fruit on hand, fresh or frozen.
Skillet Maple Cornbread
Chef Shenarri Freeman takes one of her Aunt Tina's most famous recipes, Maple Buttermilk Cornbread, and makes a vegan version of it.
Tamarind BBQ Oyster Mushrooms
Chef Shenarri Freeman's Tamarind BBQ Oyster Mushrooms are a showstopper for a vegan dinner party.
