This hearty and comforting Vegetarian Collard Greens recipe is easy to make and very delicious. They make a perfect side dish or can be eaten on their own with some fresh bread.
A lot of the collard green lovers think that it’s impossible to make a delicious side dish without ham or bacon. Well, I present to you this Vegetarian Collard Greens recipe and dare you to try it. Made with cream, Parmesan, and a hint of garlic, this flavorful meal is still comforting and you won’t miss the meat.
Let’s take a moment and talk about the main ingredient.
COLLARD GREENS
What is it? Collard greens are leafy vegetables from the cabbage and broccoli family. They are similar to kale in look, texture, and taste.
Health Benefits. Collard Greens have an impressive array of health benefits. They help prevent cancer, strengthen bones, support digestion, prevent anemia, lower cholesterol levels, and support hair growth.
How to Choose and Store Collard Greens. Choose smaller-leaved collards for tenderness and mild flavor. Look for moist, unwilted leaves, free of blemishes and with a dark green color. Keep the collard greens in an open plastic bag in the refrigerator for up to about 5 days.
HOW TO MAKE VEGETARIAN COLLARD GREENS
1.In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender.
2. Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.
3. At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.
4. Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.
Vegetarian Collard Greens FAQ:
- Can I make it vegan? Yes. Substitute butter with extra olive oil, heavy cream with coconut milk, and Parmesan cheese with vegan cheese.
- How to make collard greens softer? If you want to make collard greens even softer, just keep cooking them for another 20-40 minutes, adding more vegetable stock, as necessary.
- How long can I store it? Store these vegetarian collard greens in an airtight container in the refrigerator for up to 3 days.
You’ll also love:
Vegetarian Collard Greens Video Tutorial
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VEGETARIAN COLLARD GREENS
Ingredients
- 1 lb. collard greens thoroughly washed and cut into thin strips
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 medium onion diced
- 2 cups vegetable stock
- 1/2 tsp. red pepper flakes
- 2 garlic cloves minced
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
- 1 tbsp. chopped parsley
- Salt & pepper to taste
Instructions
- In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender.
- Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.
- At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.
- Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.
I love this recipe. I just didn’t add the heavy cream. But know the less it was amazing!!! My husband loved it too.
Thank you for reporting back, Millie! I am always happy to hear when people like collard greens!