Author Notes
Easy, delicious vegan collards for your eating pleasure. —Elizabeth Becker
Ingredients
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2
medium bundles collards, chopped and stems removed
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1
large spanish onion, medium dice
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1 cup
vegetable stock
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3
garlic cloves, minced
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2 tablespoons
olive oil
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2 tablespoons
champagne vinegar
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salt
Directions
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In a large heavy bottom pot, preheat olive oil over medium heat for 5 minutes. Add onions and a pinch of salt. Cook for 15 minutes stirring occasionally.
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Add minced garlic and continue cooking for about 5 minutes. Add collards and vegetable stock. Cover and drop heat to lowest setting.
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Cook, stirring occasionally for 2 and 1/2 hours.
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Remove lid, add vinegar and cook for 5 more minutes. Check seasoning and serve.
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