I have never really been a fan of collard greens. I always found them bitter and will way too much liquid that just tasted like water. Then I moved out to Virginia and boy oh boy was my life turned upside-down.
After tasting greens my boyfriend ordered from a local barbecue spot, I was hooked. But once I cut out pork, I could no longer eat them from anywhere. Vegan greens just don’t exist out here. So I set out to make them myself.
Now this recipe does require some cook time as well as liquid smoke. Liquid smoke will provide the smokiness the ham hock provided but it’s VERY easy to overdo it. Start off slow and remember you can always add a bit more as you go drop by drop.
I love pairing these with some jackfruit bbq sliders or Beyond Meat sausages and potatoes. But someone else in this house *coughcoughmyboyfriendcough* can eat them as a meal.
Full disclosure, I was gifted a box of Outrageous Foods Porkless Pork Rinds to create a recipe when making these and those are the rinds I used, however, the greens are equally as delicious without so please don’t feel like they’re a necessary part of this recipe.
- 2 large bunches collard greens, cleaned and cut
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tbsp salt
- 1/4 tsp liquid smoke
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp apple cider vinegar
- 1/2 tsp black pepper
- 1 sprinkling porkless pork rinds optional
- Add oil to large pot over medium heat. Once shimmery, add in onion and cook until slightly translucent – about 5-7 minutes.
- Add in liquid smoke, garlic, red pepper flakes, and paprika and toast for 30 seconds.
- Add in greens one handful at a time and allow to slightly wilt to fit them all into the pot.
- Once all greens are added, add in all other ingredients. Top with water until the greens are just covered.
- Bring the water to a slight boil, cover, turn the heat as low as your stove will go and allow to simmer for 2 hours.
- Uncover, stir, taste both broth and greens and adjust seasoning to preference. Greens should be silky when finished and water should have boiled down below greens. Continue to cook if the water is still too high.
- To serve, spoon out greens, add a bit of the broth (or pot likker), sprinkle with pork rinds and Lousiana style hot sauce.
You can always increase or omit the red pepper flakes. I prefer to keep it at a moderate level because I love adding hot sauce to my greens and don’t want to overdo the heat. The pork rinds are absolutely optional but do add a bit of porky flavor.