This recipe for collard greens is far from the classic method of low and slow cooking in popular American Soul Food. Traditionally, collard greens undergo hours of simmering with a ham hock or smoked turkey wing for a base flavor. But occasionally, I prefer this healthier plant-based option which comes together in only 20 minutes of cooking time. These greens hold their own as a legitimate side on any Soul Food plate while retaining more of their nutrients.
Tabasco peppers can be found is grocery stores stored in vinegar.
I use a few unique ingredients to help it contend with any meat-based recipe … allspice (Jamaican pimento), Tabasco vinegar, and lemon juice. Lots of garlic and black pepper provide a standard blank canvass of flavor, but the aformentioned three ingredients take things to another level. These greens do not come out soupy because they’re not swimming in liquid (commonly referred to as “pot liquor”). For moisture, I rely on the natural water content of the greens to get extracted. But if you want to mimic the pot liquor effect, simply use this recipe as a starting point and add some veggie stock in as a simmering liquid.
If you have a green thumb, try growing your own Tabasco peppers.
My personal preference is to cut the greens large and leafy because it gives the greens a meat-like chew. However, cut them however you please. Due to the mechanics of sautéing, this recipe typically yields 4 servings at most, so if you’re cooking for a large group, definitely do it in batches. It’s a bit more work but well worth it.
Cut out the collard green stems and use them to make a vegetable stock.
Sautéed Collard Greens
Ingredientsfor sautéed collard greens
- 1 bunch of collard greens (about 10 – 15 stalks)
- white vinegar for cleaning greens
- 6 – 8 tabasco peppers in vinegar, finely chopped
- tabasco vinegar from the bottle (optional)
- 2 cloves of garlic, chopped
- juice of 1 lemon
- 1/2 tsp. kosher salt, plus extra for cleaning
- 1 tsp. black pepper (freshly ground, preferred)
- 1/2 tsp. allspice (Jamaican “pimento”)
- 3 – 4 tablespoons olive oil
Instructions
- Cut the stems from the leaves lengthwise. Cut the leaves crosswise into your desired size. (The stems will not cook down in such a small amount of cooking time, but definitely save them to make a vegetable stock for a future recipe.)
- Soak the cut greens for at least one hour in a solution of water, about 2 tablespoons of kosher salt, and a splash of white vinegar. Drain the greens and set aside.
- Sauté the garlic, tabasco peppers and kosher salt in olive oil over high heat for a few minutes until the garlic turns slightly brown.
- Add the greens, lemon juice, tabasco vinegar, black pepper and allspice. Stir and toss as needed to ensure all ingredients are evenly coated. For a milder flavor, omit the tabasco vinegar.
- Continue to cook and stir on high heat (with no lid) for as long as is desired.
Yum!
Always looking for vegan versions of my favorites