Vegan Revival of Country Collard Greens

This vegan take on Southern-style collard greens uses a combination of vegetable broth, apple cider vinegar, vegan Worcestershire sauce, agave syrup, and red pepper flakes to create a dish that is both flavorful and satisfying.

Collard greens are a staple of Southern cuisine, and for good reason. They're hearty, flavorful, and packed with nutrients. But traditional recipes for collard greens often rely on pork or bacon for flavor, which can be a problem for vegans and vegetarians. This recipe solves that problem by using vegetable broth, apple cider vinegar, vegan Worcestershire sauce, agave syrup, and red pepper flakes to create a dish that is just as flavorful and satisfying as the original.

Prep time: 15 | Cook time: 120 | Serves: 4

Ingredients

• Collard greens, chopped
• Onion, chopped
• Garlic cloves, minced
• Vegetable broth
• Apple cider vinegar
• Vegan Worcestershire sauce
• Agave syrup
• Red pepper flakes

Instructions

1. Rinse the collard greens and chop them into bite-sized pieces.
2. Heat the vegetable broth in a large pot over medium heat.
3. Add the onion and garlic to the pot and cook until softened.
4. Add the collard greens, apple cider vinegar, Worcestershire sauce, agave syrup, and red pepper flakes to the pot.
5. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the collard greens are tender.
6. Season with salt and pepper to taste.
7. Serve warm.

Why It Works

• The vegetable broth provides a rich, savory base for the greens.
• The apple cider vinegar adds a bit of acidity, which helps to balance out the sweetness of the agave syrup.
• The vegan Worcestershire sauce adds a touch of umami, which gives the greens a depth of flavor.
• The agave syrup adds a touch of sweetness, which helps to round out the flavors.
• The red pepper flakes add a bit of heat, which helps to balance out the sweetness of the agave syrup.