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In the southern states of the US, collard greens are often cooked in chicken stock with bacon or ham. This is a vegetarian version of that traditional dish. It also works with other robust, big-leaved brassicas, such as kale and spring greens.
2 tbs olive oil (or mixture of oil and butter if you're not vegan)
1/2 large onion, chopped
1 tsp chilli flakes
1 clove garlic, finely chopped
Bunch collard greens
400ml vegetable stock
Salt and freshly ground black pepper
Remove the toughest stalks from the collards and shred the remaining leaves. Heat the oil in a large pot over medium heat. Saute the onions until slightly softened, about 2 minutes, then add the chilli flakes and garlic and cook another minute. Add the collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 20 minutes. Season with salt and freshly ground black pepper.