Collard Greens are related to the cabbage family. They are initially a Mediterranean dish before the leafy vegetable gained popularity in Africa. They are one of the oldest edible green veggies. In honor of this beautiful plant, here is a recipe to please.
1 chopped yellow onion
1 teaspoon of minced garlic
¼ cup of Miyoko’s Butter (Vegan Friendly)
Cook for five to ten minutes until the onions are translucent.
Add the following to a slow cooker.
3 cups of vegetable broth
¼ teaspoon of liquid smoke
1 teaspoon of red pepper flakes
1 Tablespoon of brown sugar
2 Tablespoons of apple cider vinegar
Salt & Pepper ¼ teaspoon of each
Mix the above and add the sautéed onions, garlic, and butter to the crockpot.
Cut three bunches of fresh collard greens. Be sure and remove the stem down the center of each leaf. I take each group of collards and make a pile. Then, roll the stack up like one big giant cigar. Cut down the center and then place them flat. I make another cut down the center. You are making lengthwise cuts into fourths. Then I cut them width-wise with about six cuts to make bite-size pieces. Repeat with each punch of collard greens. Then I place the collard greens into a colander and rinse them off well. (Sorry, I didn’t think to take pictures of how I cut them.) Next time I’ll add photos. Here is a view of the greens before they began to cook.
Add collard greens to a crockpot and cook for four to five hours. Stir occasionally. The collards have finished cooking when they are soft and deep green. The crockpot allows them to soak up the flavors.
Sending you love and light.