This recipe for preparing collard greens does not involve the classic method of cooking, in which hours of simmering with a ham hock or smoked turkey wing breaks down all the valuable nutrients. Instead, you can try this vegan option in only 20 minutes. The introduction of black pepper, a little allspice (or Jamaican “pimento”), tabasco peppers, tabasco vinegar, and lemon juice gives this dish what it needs to rival any meat-based recipe.
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.
- 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
- 2 tsp. black pepper (freshly ground, preferred)
- 1/2 tsp. allspice (Jamaican “pimento”)
- 3 – 4 tablespoons olive oil
- 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.