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Author Notes: Easy, delicious vegan collards for your eating pleasure. —Elizabeth Becker
- 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
- 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.
- Add minced garlic and continue cooking for about 5 minutes. Add collards and vegetable stock. Cover and drop heat to lowest setting.
- Cook, stirring occasionally for 2 and 1/2 hours.
- Remove lid, add vinegar and cook for 5 more minutes. Check seasoning and serve.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens