Vegan Collards 

Traditionally, a mess of collards is cooked throughout the South with a heaping helping of fatty pork such as fat back.  These end up, for our tastes, more than a bit greasy and unappetizing.  We were thrilled to discover a vegan version of this dish in Marvin Woods’  2000 cookbook The New Low-Country Cooking.  His recipe was so well designed that we only changed it slightly by swapping out yellow onion for red to give the dish a deeper color.  These greens are particularly good served smothered over hot cornbread.  

3 tablespoons vegetable oil
1 carrot, cut into small dice
1 medium red onion, cut into small dice
3 pounds collards, stemmed and cut into 1” dice
1 teaspoon dry thyme leaf
1 teaspoon dry rubbed sage leaf
1 teaspoon dry rosemary leaf
1½ cups stock
¼ cup apple cider vinegar
Salt, freshly ground black pepper, and hot pepper sauce (see the Collard Soup recipe)

Heat oil in a large skillet over medium-high.  Add in carrot and onion, and saute until just tender, about 5-10 minutes.  Add collards, herbs and stock, cover skillet.  Uncover and stir every minute or so until the collards have collapsed.  Add in vinegar, hot pepper sauce, salt and pepper to taste. 

Reduce heat to low, cover, and simmer for 45 minutes. 

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