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| Kickin' Vegetarian Collard Greens |
"Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion."
Ingredients :
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- 2 sprigs fresh thyme, leaves stripped
- 2 bay leaves
- 2 (14 ounce) cans chopped tomatoes
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 1 tablespoon liquid smoke flavoring
- 2 pounds collard greens, chopped
- 1 1/2 cups cooked white beans (optional)
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H |
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- Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
- Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.
Notes :
- If you're not planning to serve the collard greens with black-eyed peas, the white beans (or chickpeas) can be added at the same time as the tomatoes to make this a main dish, served of course with corn bread on the side.
- Substitute 1/2 teaspoon dried thyme for the fresh thyme if desired.
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