Vegetarian cabbage green recipe – Mother 100

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Vegetarians and vegans, rejoice! If you happen to’ve ever had the expertise of getting your hopes up about vegetable mess at a Southern restaurant or as a part of a Southern restaurant, solely to seek out out it is made with pork (as is usually the case within the South), then that is the recipe for you. Along with being vegetarian, it is truly vegan too! You may serve these collard greens with vegetarian black bean soup or grits and cornbread for a real vegetarian Southern meal.

Cooked vegetable cabbage in a yellow serving bowl.

This vegetarian/vegan collard greens recipe is the traditional Southern vegetable staple, however with out the meat. Straightforward, wholesome and completely scrumptious.
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components

  • Vegetable oil or olive oil – Oil is used to fry the aromatics, making a scrumptious base earlier than including the greens.
  • Onion White or yellow onions are most conventional in Southern cooking, however any onion is ok.
  • garlic -I prefer to slice the garlic thinly so you may see the little slivers within the completed dish and the slices prepare dinner onerous as they prepare dinner.
  • Inexperienced cabbage – Wash the broth properly, take away the stems, and lower the leaves earlier than use.
  • Vegetable broth It’s a good suggestion to make use of vegetable broth with a decrease sodium content material so you may management the salt content material.
  • Pink pepper flakes – Provides good spice and complexity to the dish. Be at liberty to extend the quantity in case you like spiciness.
  • Apple cider vinegar – Provides a pleasing acidity that brightens and balances the earthy nature of the greens.

Wash and put together inexperienced cabbage

Step one in cooking collard greens – wash them properly! You may’t make good collard greens if there’s any filth or grit left behind.

To scrub collard greens, fill a really massive bowl or clear glowing sink with chilly water and submerge the collard greens. Shake it vigorously along with your arms, take away it, pour or drain the water, rinse the sink or bowl, and repeat. Do that as many occasions as essential to take away all filth from the greens. The water ought to be crystal clear with no grit on the backside of the bowl or sink whenever you’re executed.

Eradicating the stems is elective, but it surely’s tough to get them very tender except you prepare dinner the greens to a reasonably tender state. You are able to do this in two methods: First, maintain the stem and fold the leaf in half over the stem. Then tear the stem up and away from the leaf. Don’t be concerned if the leaf tears both – you may simply lower it and prepare dinner it, so it will not matter in any respect. Or fold the leaf over the stem and use a pointy knife to chop alongside the stem to launch the leaf. Roughly chop the leaves and save the stems for inventory or throw or compost them.

Woman places green cabbage on a yellow plate using a spoon.

Learn how to make collard greens

  1. Fry greens: Warmth the oil in a big, deep frying pan over medium to excessive warmth. Add the onions and stir for about 3 minutes, then add the garlic and stir for an extra two minutes. Add the greens and prepare dinner, stirring often, till they start to wilt, about 5 minutes. Pour in broth.
  2. Season and simmer: Add the pink pepper flakes, season with salt and pepper, then go away the broth on low warmth. Cut back the warmth to medium and canopy the pot. Cook dinner with the lid off, stirring often, for about 20 minutes or till the cabbage is considerably tender however not too mushy. (Or prepare dinner for longer or much less! Your name!)
Stir the cabbage with tongs while cooking in the red skillet.
  1. Serves: Sprinkle the greens with vinegar, stir till blended, then serve sizzling, including some liquid (referred to as a spoon). Lick the pot) To be served with greens.
Sauteed green cabbage on a yellow plate.

frequent questions

Is it potential to overcook collard greens?

It is as much as you the way tender you want your cabbage, but it surely’s actually potential to overcook it. I prefer to hold it simmering for about 20 minutes till it is good and tender whereas sustaining its inexperienced shade. That is additionally good, however overcooked collard greens will flip grey, develop into mushy, and even have an more and more bitter taste. Cease earlier than that occurs!

How will you stop collard greens from changing into bitter?

The easiest way to forestall bitterness in cabbage is to keep away from overcooking it and including an acidic ingredient. The acid brightens the flavour of cooked greens and brings out their vibrant, earthy style whereas softening the bitter taste. I exploit apple cider vinegar as a result of it has a pleasant acidity with slightly sweetness.

Is it higher to boil or braise collard greens?

Cooking collard greens is unquestionably higher than boiling them. Though the top outcome might look comparable, boiling causes a number of the vitamins and taste to leach from the greens into the water. Cooking collard greens in a flavorful broth and serving them with the liquid ensures that every one that taste and all these vitamins are preserved!

Learn how to retailer cooked collard greens

You may retailer it in a tightly lined container for as much as 5 days within the fridge. Gently reheat with the pot over medium-low warmth till sizzling all through, stirring steadily.

Cooked cabbage can be frozen with its liquid. Place them, together with among the cooking juices, in freezer-proof zip-top baggage, squeeze out any additional air, and freeze for as much as 6 months. Thaw in a single day within the fridge or on the counter for a number of hours earlier than reheating.

What to serve with collard greens?

Spoon into Hoppin' John skillet.

Hopin John

A bowl of black beans over rice.

Black bean and rice vegetarian

Four biscuits, one of which is cut in half, on a plate.

Old school buttermilk biscuits

Present all
Veggie cabbage on a yellow plate with cornbread.

Extra vegan greens recipes

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  • Warmth the oil in a big, deep frying pan over medium to excessive warmth. Add the onions and sauté for about 3 minutes till they begin turning golden. Add the garlic and stir for an extra two minutes, till the garlic turns golden. Add the greens to the bowl and stir till they’re coated with the oil and onions. Cook dinner, stirring often, till they start to wilt, about 5 minutes. Pour in broth. Add the pink pepper flakes, season with salt and pepper, then go away the broth on low warmth. When the broth boils, scale back the warmth to medium and canopy the pot. Cook dinner with the lid off, stirring often, for about 20 minutes or till the cabbage is considerably tender however not too mushy. (Or prepare dinner for longer or much less! Your name!)

  • Sprinkle the greens with vinegar, stir till blended, then serve sizzling, including some liquid (the bowl) to serve with the greens.

To arrange inexperienced cabbage:
Fill a really massive bowl or clear glowing sink with chilly water and submerge these greens. Shake it vigorously along with your arms, take away it, pour or drain the water, rinse the sink or bowl, and repeat. Do that as many occasions as essential to take away all filth from the greens. The water ought to be crystal clear with no grit on the backside of the bowl or sink whenever you’re executed.
Eradicating the stems is elective, however they are often fairly robust even after cooking for some time. There are a number of vitamins within the stems, which is why some folks have a tendency to depart them in, however in case you’re on the lookout for persistently tender cooked cabbage, you may must take away the stems. The best method to take away stems is to easily maintain the stem and fold the leaf in half over the stem. Then tear the stem up and away from the leaf. Don’t be concerned if the leaf tears both – you may simply lower it and prepare dinner it, so it will not matter in any respect.

Energy: 44Energy, Carbohydrates: 8g, protein: 4g, fats: 1g, Saturated fats: 0.1g, Unsaturated fat: 0.2g, Monounsaturated fat: 0.04g, sodium: 80mg, Potassium: 267mg, Fiber: 5g, sugar: 1g, Vitamin A: 5742worldwide unit, Vitamin C: 41mg, Calcium: 268mg, iron: 1mg

Dietary data is routinely calculated and may solely be used as an estimate.

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