Vegan Collard Greens

2 tbsp. olive oil
1 large yellow onion, halved and thinly sliced
1 not-beef cube
1 tsp. crushed red chili flakes
3 cloves garlic, chopped
1 tbsp. smoked paprika
1⁄4 tsp. fine sea salt
1⁄2 tsp. ground black pepper
1 tsp. liquid smoke
2 bunches greens, washed thoroughly, stemmed, and sliced into 2-inch parts

4 cups vegetable stock

Heat a large high-sided skillet over medium heat. When the pan is very hot, add olive oil and allow to heat. Add onion, not-beef cube, red chili flakes, garlic, paprika, salt, pepper, and liquid smoke, and cook until onion becomes translucent. Slowly add in greens and stir over the heat for 2 minutes. Stir in vegetable stock and bring to a boil. Allow to boil for 5 minutes, before reducing the heat to a simmer. Allow to simmer, 4-6 hours (or longer… the longer the better!), adding more stock or water as needed until the leaves are dark and very tender. Enjoy!

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