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!

Recipe Summary

prep:
15 mins
cook:
3 hrs
total:
3 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.

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  • 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.

  • Drain water from greens and mash garlic cloves; season with salt and pepper.

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(R) 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

59 calories; protein 2g; carbohydrates 5.3g; fat 3.7g; sodium 438.5mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2016
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 recipe so thanks! I'm sure it's even better when cooked according to the instructions. Read More
(3)
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2016
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 recipe so thanks! I'm sure it's even better when cooked according to the instructions. Read More
(3)
Rating: 5 stars
07/24/2018
Came out great! Very delicious no modifications necessary Read More
Rating: 4 stars
02/11/2017
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. Read More
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Rating: 4 stars
01/16/2017
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 too much -- I usually start with 2 T and go up as needed. Thank you! Read More
Rating: 5 stars
09/21/2019
I love these greens. I don’t use any oil. I did use brown sugar and add a can of chopped tomatoes and a quarter of a chopped onion. I got the chopped tomatoes from another greens recipe and it seemed odd until I read the reviews. Read More
Rating: 5 stars
12/14/2020
Followed the recipe except they were tender enough after 90 minutes. Spicy hot and tastier. Thanks for the vegetarian recipe. Read More
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Rating: 5 stars
11/01/2020
Even my niece that doesn't like collards, loved these. Only tweak I made was to add 2 tablespoons of brown sugar to balance the acid Read More
Rating: 5 stars
11/11/2016
This was easy and delicious Read More
Rating: 5 stars
09/20/2019
Delicious! I really like the flavor of the apple cider vinegar. The only change is I tossed in a can of drained cannellini beans at the end. I also cooked these in the pressure cooker (it took 1 hour for anyone interested in cooking them this way). Read More
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