The Best Vegan Smoky Southern Collard Greens

As promised, here is a vegan version of my smoky southern collard greens recipe! This recipe delivers all of the flavor and mouth feel of traditional meat seasoned collard greens without any of the meat! Perfect to offer to your guests who are vegan, vegetarian or just don’t prefer meat in their vegetables!

Using miso as an umami bomb and caramelized onion for both sweetness and a gelatin like feel you get by adding meat and using meat based stocks, you’ll be sure to have a full experience of deliciousness with this recipe. If you want a smoky flavor, opt-in for the liquid smoke and better yet, smoke the miso (or if you can find in stores) before adding to the recipe.

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Yield: 8, 1 cup servings

Author: Monique Manning

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Vegan Smoky Southern Collard Greens

The vegan version of my smoky southern collard greens recipe so no one has to miss out on the 2nd best side of Thanksgiving (we all know mac & cheese is #1). Miso, caramelized onion and liquid smoke come together to give you all the feel and flavor of traditional southern greens, without any of the meat!

prep time: 1 hourcook time: 1 H & 30 Mtotal time: 2 H & 30 M

ingredients:

• 1 tbsp sunflower or vegetable oil
• 1 large onion, thinly sliced
• 5 cloves garlic
• 2 tbsp miso (smoked if available)
• 1 cup caramelized onion
• 4-6 cups vegetable stock (homemade if possible)
• 1/4 cup apple cider vinegar (more or less to taste)
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1/2 tbsp Kosher salt
• 1/2 tbsp Black pepper
• 1 tsp natural liquid smoke (optional)
• 1 tsp red chili flakes (more or less to taste)
• 1/2 tsp aleppo pepper (optional, but recommended)
• 2 sprigs thyme, leaves removed
• 2lbs Greens (Collards or a mix), cleaned and chopped

instructions:

How to cook Vegan Smoky Southern Collard Greens

1. Heat a large dutch oven over medium heat. When pot is hot enough to only be able to hold hand over bottom for around 5 seconds, add in oil. Swirl in pan for about 30 seconds
2. Add in onion and cook until just softened. Add garlic, miso and caramelized onion and cook for another 2 mins, or until garlic is fragrant.
3. Add thyme and all spices and cook for 1 min to open up the spices and remove the “raw” flavor.
4. Next, add in the Worcestershire, vinegar, liquid smoke and stock. Stir around to remove any brown bits from the bottom of the pot. Cover and develop “pot liquor” by cooking broth for an hour over medium-low heat. This infuses the liquid and adds a depth of flavor to your greens.
5. Open and taste the broth and adjust for any seasonings, including salt and pepper. Here is where you want the balanced flavor to shine, so be sure to taste and add what you need.
6. Now, add the collard greens to the pot, adding in batches by stirring into the liquid after each addition to wilt the greens slightly and make room for more.
7. Cover and simmer for another hour and a half, or until greens are tender, but not mushy.
8. Serve immediately or allow to cool and store in fridge for 1-2 days. Bring back up to temperature to serve. Enjoy!

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