Tangy 'n' Spicy Vegetarian Collard Greens

“These greens definitely have a kick. They're a perfect mixture of spice, veggies, herbs, and smoke, without the meat. They've got an edgy spice to them that authentic Caribbean and Mexican-cuisine lovers will enjoy. Even better, they're good for you - without the meat, without the fat, and without all the salt. For this recipe, use a regular eating spoon as your "teaspoon," and make all of your tablespoons slightly heaping (and slightly overflowing, for your tablespooned liquids). Enjoy!”
1hr 40mins

Ingredients Nutrition


  1. Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside.
  2. In a large pot, heat 7 cups of water and brown sugar to boiling.
  3. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium.
  4. As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot.
  5. Add all greens to pot, stirring gently to submerge greens into broth.
  6. Cook on medium heat for 45 minutes.
  7. Then reduce heat to low and simmer for another 20 minutes.
  8. Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy.
  9. Serve with sweet cornbread.
  10. Enjoy!

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