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Serves
4
Author Notes
Easy, delicious vegan collards for your eating pleasure. —Elizabeth Becker
Ingredients
2
medium bundles collards, chopped and stems removed
1
large spanish onion, medium dice
1 cup
vegetable stock
3
garlic cloves, minced
2 tablespoons
olive oil
2 tablespoons
champagne vinegar-
salt
Directions
- In a large heavy bottom pot, preheat olive oil over medium heat for 5 minutes. Add onions and a pinch of salt. Cook for 15 minutes stirring occasionally.
- Add minced garlic and continue cooking for about 5 minutes. Add collards and vegetable stock. Cover and drop heat to lowest setting.
- Cook, stirring occasionally for 2 and 1/2 hours.
- Remove lid, add vinegar and cook for 5 more minutes. Check seasoning and serve.
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