3 hour Collards

January 16, 2014
0 Ratings
Author Notes

Easy, delicious vegan collards for your eating pleasure. —Elizabeth Becker

  • Serves 4
  • 2 medium bundles collards, chopped and stems removed
  • 1 large spanish onion, medium dice
  • 1 cup vegetable stock
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • salt
In This Recipe
  1. 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.
  2. Add minced garlic and continue cooking for about 5 minutes. Add collards and vegetable stock. Cover and drop heat to lowest setting.
  3. Cook, stirring occasionally for 2 and 1/2 hours.
  4. Remove lid, add vinegar and cook for 5 more minutes. Check seasoning and serve.

See what other Food52ers are saying.

  • Nan Tucker Jennings
    Nan Tucker Jennings
  • Amy Johnson Cohn
    Amy Johnson Cohn
  • ashley
  • David Voorhees
    David Voorhees