Simple Vegetarian Collard Greens recipe. These greens are simmered in a brown sugar vegetable broth making them full of flavor!
With lots of greens to pick in the garden we are having a side dish of collard greens weekly at the dinner table. I love these collards so much I’ve been making a big batch to take to work to eat for lunch a few times a week (partnered with some cheese/crackers because I love a mismatched lunch). So many Collard Greens recipes call for chicken broth and bacon, but in this recipe I’m using vegetable broth to make it Vegetarian friendly. I’m adding a little bit of brown sugar into the vegetable broth to balance out the natural bitter flavor that collards give, but not making it too sweet.
To the table..
Can I give a little suggestion too? If you don’t have a full pound of collard greens, don’t worry. If you have kale, add that in. Sometimes I’ll do 1 pound of collards, sometimes I’ll do 12 oz collards/4 oz kale, sometimes I’ll do 8 oz collards/8 oz kale, it all really depends on what we’re growing in the garden. Once it’s been simmering for a while all the greens tend to blend together. When I add kale to it my husband doesn’t even know the difference.
Serve them as a side dish to just about anything, from fancy holiday dinner to sloppy joe sandwiches.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon red pepper flakes
- 1 teaspoon minced garlic
- 1 pound collard greens - chopped, stem removed
- 3 cups vegetable broth
- 2 tablespoons brown sugar
- salt + pepper to taste
- Heat olive oil and butter in large pot over medium high heat.
- Add red pepper flakes and garlic and cook for 1 minute.
- Add collard greens to pot and cook 2 minutes, stirring with a spoon.
- Add vegetable broth and brown sugar, mixing so the sugar is combined.
- Bring to a boil.
- Cover pot with lid and reduce heat to a low simmer for 45 minutes.
- Season with salt + pepper when serving.
- Tip: If you don't have enough collard greens, you can add kale in substitution.