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
- 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
- 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.
This is Swathi ( Ambujom Saraswathy) 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.