Heal-Thy EatsCollards were never going to leave our table. When we stopped cooking with meat, the only question was how to keep that deep, smoky pot-liquor flavor without the ham hock.
The answer turned out to be simple: smoked paprika, a little liquid smoke, and patience. Everything else is the same low and slow pot you grew up with.
Southern-Style Collard Greens, No Ham Hock
Ingredients
- 2 large bunches collard greens, washed and cut
- 1 tbsp avocado oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp crushed red pepper (optional)
- 2 to 3 cups vegetable broth
- 1 to 2 tsp liquid smoke
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot. Sauté the onion 3 to 4 minutes until softened.
- Add the garlic and spices and cook 1 minute.
- Add the collards in handfuls, letting each batch wilt down before adding the next.
- Pour in broth until the greens are just covered.
- Add the liquid smoke.
- Cover and simmer 45 to 60 minutes, until tender.
- Taste, adjust the salt and pepper, and serve warm.
Check your vegetable broth label if you're keeping it soy-free. Most are, but a few sneak soy in. This one is straight out of our Holidaze cookbook, page 27.
The Sunday Supper letter