Collard greens are a long-standing New Year’s tradition for prosperity. They’re green, like money, and help to ensure good finances ahead. But I think it’s about time these calcium-rich plants promote a year of health, too. Most recipes use bacon, ham, or even cream. But this recipe for vegan collard greens from Detoxelicious celebrates nutrition.
Vegan Collard Greens that are Not-Yo-Mama’s
Dena Dodd Perry has just released her first book Detoxelicious: Easy Soul Food Inspired 10-Day Detox Cleanse Recipes and Fitness For Super Busy People. All of her recipes are designed to be dairy-free, sugar-free, grain-free, meat-free and low-carb. But as you can tell by the title, this isn’t just a cookbook. Dena is a health coach and certified yoga instructor, so she wanted to create a self-help style book for food and fitness.
Dena also believes in dietary education, so she includes information with her recipes. This excerpt if from her Not-Yo-Mama’s Collard Greens recipe, which she has shared with us below.
Not-Yo-Mama’s Recipe 411:
Did you know food historians date collard greens back to prehistoric times? Collard greens are members of the cabbage family. These greens are immune boosting and full of iron, Vitamin A, Vitamin C and other hearty nutrients.
Although many people associate greens with southern African American culture, the reality is different. Here’s the deal. Collard greens are popular plants with a rich soulful history. The Romans and Portuguese have long used collard greens.
Even so, I know you might want to hear more about the southern variety of greens that has hammocks or smoked turkey meat added to the collard greens, or the cornbread for dunking but you’ll be shocked to know how “detoxelicious” this dish is without any added meat. It’s just the African slaves and Native Americans shared ideas on how to make the collard greens more flavorful in the South. So, from my grandma table to yours, eat “detoxeliciously,” without any complex animal meat proteins.
Special Diet Notes: Healthy Vegan Collard Greens
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and paleo-friendly. It might also be keto-friendly.
- Three bunches of collard greens, soak in warm water, de-stemmed & cut
- 2 tablespoons olive oil or coconut oil
- 1 large chopped onion
- 1 teaspoon crushed red pepper flakes
- 1 minced garlic clove or 1 teaspoon granulated garlic
- 2 tablespoon coconut liquid aminos (a soy sauce substitute)
- 2 tablespoon balsamic vinegar
- 4 cups vegetable stock
- 2 tomatoes, chopped
- Garlic salt, to taste
- Black pepper, to taste
- Soak collard greens in a large sink or steel bowl. Pick through the greens and discard yellow leaves and any thick stems. Dry and cut out the thicker stem of the collard greens. Stack 3 to 4 leaves and roll the leaves crosswise into tiny strips or chop into ¼” strips.
- In a large pot over medium heat, heat the oil. Sauté the onions until slightly softened, about 4 to 5 minutes, then add the red pepper flakes, and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, coconut liquid aminos and balsamic vinegar, cover and bring to a simmer. Add filtered water as needed. Cook until greens are tender, about 40 minutes.
- Add or garnish with tomatoes and season with salt and freshly ground black pepper.