This Vegan Collard Greens Recipe Has the Most Flavorful Pot Likker Ever by Donna John

My son is vegan, so when Thanksgiving rolled around this year I wanted to make one of his favorite vegetables: collard greens. This vegan collard greens recipe is loaded – and I mean loaded – with flavor. Everyone at the table wanted seconds of this simple, plant-based side dish recipe.

The reason these collard greens are loaded with flavor is because of the highly seasoned pot likker. Pot likker is the liquid that the greens are cooked in, and is the secret to a good pot of greens. Here is your shopping list for this healthy greens recipe: fresh collard greens, onion, olive oil, garlic, smoked paprika, crushed red pepper flakes, apple cider vinegar, vegetable broth, liquid smoke, salt and black pepper.

The greens gently simmer on the stovetop until tender and silky. This vegetable side dish is wonderful with turkey, ham, chicken, beef and pork (if you're not vegan!). For a vegan meal, serve a bowl of the greens with a big slab or vegan cornbread. Not only is the vegan recipe delicious, but you also get the health benefits of collard greens.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 to 1 1/2 hours
Total Time: 1 hour and 40 minutes
Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• crushed red pepper flakes, to taste
• 2 tablespoons apple cider vinegar
• 1 1/2 - 2 pounds chopped collard greens
• 3 cups vegetable broth
• 1/2 - 1 teaspoon liquid smoke
• salt and black pepper, to taste

Recipe Notes

• I used a bag of pre-chopped, pre-washed collard greens.

• Liquid smoke is a strong flavor, so be sure to measure it and don't free pour.

• You can use low-sodium vegetable broth.

• If you don't care if the dish is vegan, you can use chicken broth instead of vegetable broth.

• Instead of crushed red pepper flakes you can use your favorite hot sauce. I like Tabasco sauce.

• Most brands of liquid smoke are gluten-free, but be sure to check the label if you are on a gluten-free diet. 

• Store the collard greens in an airtight container in the fridge. Reheat in the microwave.

Here's how to make it: 

1. Heat the olive oil in a dutch oven or large soup pot. Add the onion. Season with salt and black pepper and cook until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
   
2. Add the smoked paprika and crushed red pepper flakes. Cook, stirring, about 30 seconds.
   
3. Add the apple cider vinegar and cook, stirring any brown bits off the bottom of the pot.
   
4. Add the collard greens, a little at a time, until all of them are in the pot. Let them wilt before adding the next handful.
   
   
5. Pour in the vegetable broth.
   
6. Add the liquid smoke. Season with salt and black pepper.
   
7. Bring to a simmer, reduce the heat to low, cover the pot and cook for 1 to 1 1/2 hours, or until the greens are very tender.
   
   
8. Taste and add more seasonings, if needed. Serve hot.
   

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