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–+ servings

Vegan Southern Collard Greens

Jenné
If you like your collards to have a "pot gravy" or broth, add about 1/4-1/2 cup of water to the cooking greens, and season with 1 tablespoon more tamari.
4.59 from 43 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 2 tablespoons olive oil or neutral oil
  • 3 cloves garlic minced
  • 2 juicy ripe tomatoes diced or 1/2 15-oz can of diced tomatoes
  • 1 large bunch of collard greens stems removed, and leaves very thinly sliced (removing the stems is optional)
  • sea salt
  • 2 tablespoons tamari or normal soy sauce
  • 1 teaspoon smoked paprika + more to taste

Instructions
 

  • Warm oil on medium heat in a large heavy-bottomed pot.
  • Add the garlic, and sauté on medium-low until it begins to turn golden.
  • Stir in the tomatoes, and cook until soft, about 3 minutes.
  • Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.
  • Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.
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