Everyone knows that collard greens are a staple within the Black household. Most aunties put pork in their greens to give it that flavor that we all know and love so, replicating this was KEY.
I first made this for my "meat-eater" friends at a friendsgiving and I did not tell them it was vegan because of course people don't want to eat food when you have the "vegan" label. I needed to try this out on my friends before it made it to the family's holiday table #thebigleague They had no idea that there was not any meat within the recipe. Since then I have made it for my parents, siblings, cousins, aunts, uncles and anyone else that has come over during the holidays. There have been no complaints with it "tasting vegan"
Cook Time: 20 Mins
Cost: Less than $5
Servings: 3-4 cups
2 cup vegan ham stock using Orrington Farms Base $1 ($5 per 6 oz)
2 cup vegan chicken stock Edward & Sons Not Chick’n Cubes $0.50 ($3 per 2.5oz)
2 cup vegetable stock (can be homemade) $0.50 ($2 per 32 oz container)
3 cups water $0
1 tsp garlic powder <$1/AP
1 tsp onion powder <$1/AP
1 tsp salt or seasoning salt <$1/AP
1 tsp pepper <$1/AP
1 tsp parsley <$1/AP
1.5 Tsp Italian seasoning (rosemary, marjoram, thyme, sage, oregano, basil) <$1/AP
2 Tsp Colgin Liquid Smoke $0.25 ($2 per 4 oz)
2 lbs of collard greens, washed $5
¾ cup yellow onion, chopped $0.25 ($0.50 for whole onion)
2 garlic cloves, chopped $0.10 ($0.50 for whole garlic bulb)
¾ cup baby bella mushrooms, chopped $1
Add all ingredients (except the collard greens) into a large pot with a lid and bring to a boil over medium heat.
Remove stems and chop collard greens into 2-3 inch pieces.
Add collard greens to pot, place lid on top, and simmer on low heat for 3 hours or until leaves are tender.
Once they are tender, they are ready to serve!
Optional: save the extra stock to add to soups or other recipes for added flavor.
*Prices are estimates, they will vary per location.
AP= Already in pantry. These options are typically already in your pantry