Source: SweetPotatoSoul
Prep Time: 10 minutes, Cook Time: 30 minutes, Total Time: 40 minutes
Servings: 4
Ingredients:
- 2 tablespoons oil, olive oil, avocado, or another neutral oil
- 3 cloves garlic, minced
- 2 juicy ripe tomatoes, diced or 1 cup of canned diced tomatoes
- 1 large bunch of collard greens, leaves very thinly sliced; remove the stems if desired
- sea salt
- 2 tablespoons tamari, or soy sauce
- 1 teaspoon smoked paprika , + more to taste
- Heat the oil over medium heat in a large heavy-bottomed pot, like a cast iron pot or Dutch oven.
- Add the minced garlic and sauté on medium-low for 1-2 minutes or until it is golden.
- Stir in the tomatoes and cook until soft, stirring occasionally, for about 3 minutes.
- Add the chopped collard greens and a sprinkle of sea salt and stir well. Reduce the heat to low and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.
- Turn off the flame. Stir in the soy sauce and smoked paprika, seasoning with additional to taste as needed.
- Storage Directions
- Refrigeration: Allow collard greens to cool to room temperature before transferring them to an airtight container and storing them in the refrigerator for 3-4 days.
- Freezing: Store cooled, cooked greens in a freezer-safe container for up to 3 months.
- Reheating: Reheat greens in the microwave or a skillet on the stovetop until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
- Recipe Pro-Tips
- Thoroughly wash the greens. Be sure to remove all dirt and debris between the leaves by soaking them in cold water to lift any grime, then rinsing them under cold running water and patting them dry before cooking.
- Add a broth. If you want your collard greens vegetarian recipe to have a “pot gravy” or broth, add ¼-½ cup of water or vegetable broth and an additional tablespoon of tamari for a richer flavor and texture.
- Adjust the texture. Enjoy soul food collard greens with no meat at varying textures. Cook the greens longer if you want them softer and more tender or cook them less if you want more of an al dente texture.
- Optional: remove the stems. Whether or not you want to remove the stems of the collard greens depends on personal preference and the texture you desire. The stems can be tough and fibrous towards the bottom of the leaves; remove them if you prefer more tender greens.