COLLARD GREENS WITH PECANS (VEGAN)
Make and share this Collard Greens With Pecans (Vegan) recipe from Food.com.
Provided by Prose
Categories Collard Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain greens and tear into salad-size pieces.
- Combine vinegar, honey, and mustard.
- Heat oil in large skillet and add pecans. Pour in vinegar mix and cook, stirring often, about 5 minutes.
- Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 213.6, Fat 13.4, SaturatedFat 1.2, Sodium 47.6, Carbohydrate 21.4, Fiber 9.2, Sugar 7.1, Protein 7.2
VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
VEGAN BRAISED COLLARD GREENS WITH MUSHROOMS
When you remove the ham from collard greens, you'll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical ingredients: Mushroom stock that comes together in 30 minutes, rehydrated shiitakes, smoked paprika and soy sauce. The bitter, sour collard greens are sweetened with just a smidge of maple syrup at the end. If you don't have any on hand, add 1 teaspoon of white or brown sugar when you add the onions. And if you like your greens extra sour, serve the bowls with lemon wedges.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the stock: Heat the olive oil in a large pot over medium heat. When hot, add the rosemary and thyme, and stir until fragrant, about 1 minute. Add the mushrooms, carrot, onion, celery, bay leaf and dried shiitakes and stir so the vegetables are coated in oil. Add 5 cups water, then bring to a boil over medium-high heat.
- Lower the heat and simmer for 20 minutes. Strain, reserving the rehydrated dried shiitakes. Cut the shiitakes into 1/4-inch cubes and set aside. Taste the broth and adjust salt as necessary.
- Make the collards: In a large pot with a lid, heat the olive oil over medium-high. Add red-pepper flakes, sliced mushrooms and reserved shiitakes from the broth. Cook until mushrooms are deeply brown, 8 to 10 minutes. Add the salt, onions and smoked paprika and cook until soft, about 5 more minutes.
- Pour in the mushroom stock and bring to a boil. Add the collard greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves.
- Turn the heat down to medium-low to simmer, then cover the pot and cook for 25 to 30 minutes, until the greens are silky and tender. Stir in soy sauce, starting with 1 tablespoon, and maple syrup. Taste the greens and adjust salt and sweetness as necessary. Serve with lemon wedges for a sour finish.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 1 gram
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