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Kickin' Vegetarian Collard Greens

Rated as 5 out of 5 Stars
0

"Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion."
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Ingredients

1 h servings 238
Original recipe yields 6 servings

Directions

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  1. Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
  2. Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

Footnotes

  • Cook's Notes:
  • If you're not planning to serve the collard greens with black-eyed peas, the white beans (or chickpeas) can be added at the same time as the tomatoes to make this a main dish, served of course with corn bread on the side.
  • Substitute 1/2 teaspoon dried thyme for the fresh thyme if desired.

Nutrition Facts


Per Serving: 238 calories; 7.5 35.1 10.3 5 335 Full nutrition

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Reviews

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This was amazing! I made only a few tiny changes, I don't like liquid smoke so I used a few drops of toasted sesame oil. Also, instead of molasses I used balsamic vinegar. Next time I might add ...

I'm giving this a 5 star. I left out the tomatoes so that my husband would eat it. This was still great and would have been even better with the tomatoes as the recipe called for. Getting him t...