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"Eat Them Right Out of the Pot" Vegetarian Collard Greens

Rated as 4.5 out of 5 Stars

"I've been making collard greens for years but my newly vegetarian daughter won't eat them prepared with the usual fatback used for seasoning anymore. I made this recipe up one afternoon and my family has been clamoring for these ever since! Really great flavors that meld together over the entire cooking time. They really are so good. They try to eat them right out of the pot! Serve with some hot sauce and vinegar on the side with your favorite meal. I promise you won't have any leftovers they are so good!"
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Ingredients

3 h 15 m servings 59 cals
Original recipe yields 4 servings

Directions

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  1. Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.
  2. Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours.
  3. Drain water from greens and mash garlic cloves; season with salt and pepper.

Footnotes

  • Cook's Note:
  • You can easily prepare more collards than this - just make sure there is more water in your pot.
  • I also use my Cuisinart® Dutch oven to make these. Put all ingredients in Dutch oven about 1/3 full of water in a 250 degree F (121 degrees C) preheated oven for about 3 hours. Cover Dutch oven completely with lid. Check partway through cooking that more water isn't needed.
  • White vinegar or white wine vinegar can be used in place of apple cider vinegar.
  • Depending on your tolerance you can remove jalapeno peppers or you can dice them up and add to the collards (my favorite way).

Nutrition Facts


Per Serving: 59 calories; 3.7 g fat; 5.3 g carbohydrates; 2 g protein; 0 mg cholesterol; 438 mg sodium. Full nutrition

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Reviews

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I have to admit that I just microwaved frozen chopped collards then added the other ingredients. But the combination of ingredients is so tasty and I wouldn't have thought of it without this rec...

I made this today. It was good but not great. I will make again and maybe add some caramelized onions and brown sugar. Thank you for sharing the recipe.

I'm a sucker for collard greens so I was excited to try a vegetarian version. The dish definitely has a kick to it! I cooked this all day in my slow cooker. I thought the amount of vinegar was ...

This was easy and delicious