collard greens recipe vegetarian
- The Best collard greens recipe vegetarian
- Easy Smoky Collard Greens with Crispy Cornbread
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Smoky Collard Greens with Crispy Cornbread Works
- ❓ Frequently Asked Questions About Smoky Collard Greens with Crispy Cornbread
The Best collard greens recipe vegetarian
They’re also one of those foods that’s great for health-conscious eating. Packed with fiber, vitamins A and K, and antioxidants, they’re a low-calorie way to add more greens to your plate without sacrificing taste. Plus, they’re so forgiving—they absorb whatever seasoning you throw at them, whether it’s garlic, onions, smoked paprika, or even just a splash of vinegar for a tangy kick. My kids don’t even realize how healthy they are because they taste so good. And because they’re so filling, they’re perfect for feeding a crowd, whether it’s a holiday gathering or just a regular weeknight when everyone’s tired of the same old meals.
Easy Smoky Collard Greens with Crispy Cornbread
A hearty, vegetarian dish featuring tender collard greens braised with onions, garlic, and smoked paprika, served with a fluffy cornbread side. Perfect for a cozy weeknight meal.
🥘Ingredients
- 1 bunch collard greens (about 12 oz), stems removed and chopped
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp black pepper
- 2 cups vegetable broth
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- ⅓ cup melted butter
👨🍳Directions
-
1
Preheat oven to 375°F. In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until softened, about 5 minutes. -
2
Stir in minced garlic, smoked paprika, cumin, and black pepper. Cook for 1 minute until fragrant. Add chopped collard greens and vegetable broth. Bring to a simmer, cover, and reduce heat to low. Cook for 20–25 minutes, stirring occasionally, until greens are tender and liquid is absorbed. -
3
For the cornbread, whisk flour, cornmeal, baking powder, and salt in a bowl. In another bowl, mix buttermilk, egg, and melted butter. Combine wet and dry ingredients until just combined. -
4
Pour batter into a greased 8×8-inch baking dish. Bake for 20–25 minutes, or until golden and firm to the touch. Let cool for 5 minutes before slicing.
🔧Equipment
- Large skillet
- Mixing bowls
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cayenne or hot sauce to the collard greens.
- Use fresh collard greens for the best texture. If using frozen, thaw and drain well before cooking.
Watch Video Of How Easy Smoky Collard Greens with Crispy Cornbread Works
❓ Frequently Asked Questions About Smoky Collard Greens with Crispy Cornbread
1. Can I substitute any of the ingredients in this collard greens recipe for dietary restrictions?
Yes, you can adapt this recipe for most dietary needs. Swap the smoked turkey neck for a 1 lb boneless, skinless chicken thigh if you prefer poultry. For a fully vegetarian version, use extra-firm tofu (crumbled) as a meat substitute—marinate it in the same soy sauce, garlic, and onion mixture before adding it to the pot. If avoiding onions, skip them entirely, but you’ll need to add a bit more liquid to keep the greens tender. For gluten-free, ensure all sauces and broths are certified gluten-free.
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2. How do I know when the collard greens are fully cooked?
Collards are done when they’re bright green, slightly wilted, and the edges pull away from the stems with minimal pressure. They should feel tender but still hold their shape. If the greens are still tough, increase the cooking time by 5–10 minutes, stirring occasionally. Overcooking can make them bitter, so keep an eye on them after the initial 20 minutes.
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3. Can I make this recipe ahead of time, and if so, how do I store it?
Absolutely! This dish tastes even better the next day, so make it in advance. Let it cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm it gently in a pot over medium-low heat, stirring occasionally, until the greens are heated through (about 5–7 minutes). Avoid microwaving, as it can make the greens soggy. For extra flavor, sprinkle a little fresh garlic or a dash of hot sauce before reheating.
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4. What are some good sides to pair with this collard greens recipe?
Collards pair well with hearty, flavorful sides that balance their earthy taste. Try:
– Cornbread or biscuits (store-bought or homemade) for a Southern classic.
– Roasted sweet potatoes with a sprinkle of smoked paprika.
– Grilled or blackened chicken thighs (or tofu) for a protein boost.
– Pickled red onions or jalapeños to add a sharp contrast.
– A simple green salad with a light vinaigrette to cut through the richness.
Avoid overly acidic sides like pickles or tomatoes unless balanced with a neutral or sweet accompaniment.
