Soul: Smokey Collard Greens

Recipe by Darlene Anderson <karldarlene1980@gmail.com>

(serves 4)

Collard greens are the most common vegetable in Congo, Kenya, and most of East Africa. Enslaved Africans brought over the seeds and planted them in their gardens making collards an important symbol of resilience. Today, collards are closely associated with soul food and is an important symbol of African-American culture and identity. President Barack Obama reportedly served collard greens at his first state dinner. Traditionally, collard greens are cooked with smoked meat like ham, but our vegan recipe uses ham seasoning instead. Some cooks like to add a little baking soda to help the greens retain their color. Just be sure to use plenty of garlic and onions, and the result will be a soul-warming side dish that will work with almost any meal. Combine collards with kale, turnip greens and/or mustard greens and you’ve got your own version of mixed greens.  

Ingredients:

• 1 bunch collard greens, stems removed and carsely chopped
• 2 tablespoons canola oil
• 1 onion yellow, diced
• 3 tablespoon garlic, minced
• 3 tablespoons water
• 1 pinch baking soda (aluminum-free preferred)
• 1 tablespoon greens seasoning
• 1 teaspoon vegan ham based seasoning
• 1 teaspoon poultry seasoning
• 1 green pepper, coarse diced
• Salt (to taste)
• 1 pinch red cayenne pepper flakes (or more if desired)
• 1 pinch sugar

Procedure:

1. Wash and de-stem collard greens, cut leaves into 2-inch chunks
2. Heat oil in pot
3. Add onions and saute until transparent (approx 5 minutes)
4. Add garlic, saute another minute
5. Add water and baking soda, stir well
6. Stir in greens seasoning, ham seasoning, and poultry seasoning; mix well
7. Stir in green peppers
8. Add greens one handful at a time, stir well after each handful
9. Taste and add salt if needed
10. Add red pepper flakes last
11. Cover and cook until soft (approx 20-30 min), stirring ocassioally
12. Finish with a pinch of sugar