Delicious Southern style vegetarian collard greens made with little extra touch of spices,make it vegan by adding coconut oil for butter.
I came to know about this southern tradition of black eyed peas and collard greens on the first day of New Year to bring good luck only after moving to Houston, Texas. So every year I would make Blacked eyes peas on first day of New Year. This Year I decided to try collard greens also. Traditional recipe uses pork, but I was looking for vegetarian recipe. Finally I got one in Food Network. I made my own addition to the recipe and made this Southern style Vegetarian collard Greens. I may say with an Indian touch.
Earlier I thought that collard greens are only available in US, as I haven’t seen them while growing up in Southern part of India. But while searching more about them I found that In India, Kashmiri cuisine uses collard greens. Haak (Kashmiri Collard Greens) is a dish cooked like southern style collard greens except for the addition of extra spices like, coriander powder, ginger, fennel, asafetoida and sweetened up with jaggery.
Collard greens are traditionally cooked in a long, slow braise. They have a hint of bitterness. They're rich in vitamins B6, C, and E, and are an excellent source of calcium, folate, and beta-carotene.
If you are in mood to make an easy dish with collard greens, then try Brazilian Collard Greens, just sautéed collard greens with salt, oil and garlic.
After delicious lunch with black eyed peas curry, rice, southern style vegetarian collard green I ended first day of New Year with delicious pineapple margarita.
Next time when you get some collard greens try this dish, you will like it make sure to eat with a bowl of rice. Here comes the recipe. You can make it vegan buy skipping the butter and use coconut oil instead of it.
Southern Style Vegetarian Collard Greens
Ingredients
- 4 cups chopped collard greens
- 1 clove of garlic
- ¾ cup chopped onion
- ½ teaspoon chili powder (reduce the amount if you can’t handle heat
- ½ teaspoon cumin powder
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 ½ cup vegetable stock
- 1 to mato chopped
Instructions
- First wash and remove the Central stem of the Leaves,and roll up then chopp them into slices
- In a sauce pot add olive oil
- butter (use coconut oil if you want vegan)
- Onion and garlic and cook until it become transulcent
- chopped collard greens and salt
- Chili powder
- then cumin powder
- Then add vegetable stock and close the pot with lid and cook for about 25-30 minutes
- Then add chopped tomato and cook for another 2-3 minutes.
- enjoy with a bowl of rice.
Video
Nutrition
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
tigerfish says
I should try cooking with collard greens again. I usually don't use collard greens because they take a longer time to cook
Jean | DelightfulRepast.com says
Swathi, this reminds me I've never posted my collard greens recipe. Must do that soon. But YOUR recipe looks wonderful! And that's interesting about the Kashmiri recipe because I, too, had not thought of collard greens as Indian cuisine. Thank you for all the interesting things you share with your readers in addition to the delicious recipes.
Swathi says
Thanks Jean, I too want to learn that is why I am doing little research on everything.
Anlet prince - Annslittlecorner says
Woww looks so colorful and delicious
veena says
Looks great.. healthy start for the year.. Only recently I started to try out Collard green.. Must try this Indian version
Sherri @ Watch Learn Eat says
I love collard greens; they are so versatile and healthy! I really love the addition of the tomatoes and chili powder...Mmm...Yum! 🙂
Stephanie@ApplesforCJ says
This looks so good. I actually have some collards I need to cook. I'm loving the addition of cumin. Looking forward to trying this 🙂
Meg @ With Salt and Wit says
This looks amazing! I love your step by step pictures! Cannot wait to try this!
Veena Azmanov says
I love Collard Greens!! And that addition of garlic and chilly would be quite an awesome kick.. Bet it tasted delicious. Thanks for the recipe
Dannii says
What a great way to jazz up greens. I love the addition of chilli.