Southern Collard Greens

As I grew older and focused on health, I began adapting our traditional recipes. I love the flavors and memories associated with my mom’s cooking but wanted to make them healthier. One significant change was removing meat from vegetable dishes, making them vegan-friendly. For instance, I’ve created a version of collard greens that maintains the savory flavor by swapping out the traditional ingredients like salted and cured meats for healthier alternatives such as vegetable broth, aromatics, and spices. I’ve managed to retain the rich flavors of Southern cuisine while making it more nutritious.

Southern Collard Greens

Lynette Rosenberger

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Ingredients

  

• 2 bunches collards, remove rib & finely chop
• 2 tbsp olive oil + (as needed)
• 1 small vidalia onion, sliced
• 6 cloves garlic, minced
• 1 tbsp agave
• 1 cup vegetable stock
• A splash of sweet pickle juice, optional
• ¼ tsp Amoked paprika
• Salt and pepper to taste
• Red pepper flakes, optional

Instructions

 

• Saute onions until caramelized, remove from pan.  
• Add collards and cook until wilted, then add garlic.  Saute for 3 minutes until it becomes fragrant.
• Add remaining ingredients and bring to a boil and then cover and simmer for 25-30 minutes.
• Add onions back in. Taste and adjust seasonings as needed. Enjoy!