Vegan Collard Greens

Name: Vegan Collard Greens
Total time: 115 min
Ingredients: .25 cup olive oil; 1 small yellow onion, chopped (about 1 cup); 3 medium garlic cloves, finely chopped (about 1 tablespoon); .25 cup plus 1 tablespoon white vinegar; 6 medium bunches collard greens (about 10 ounces each), washed, stemmed, and cut into 1/2 -inch-thick ribbons (18 to 20 packed cups); 12 cups vegetable broth (such as Zoup! or Brodo); 2 tablespoons hot sauce (such as Frank's RedHot); 1 tablespoon adobo all-purpose seasoning powder with pepper; 1 tablespoon seasoned salt (such as Lawry's); 1 teaspoon coarse kosher salt (such as Morton's), plus more to taste; 1 teaspoon black pepper; .25 teaspoon liquid smoke

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Collards are often cooked with a smoked ham hock to add a meaty, smoky flavor; this mildly spicy vegan collard greens recipe from Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina, achieves the same depth of flavor with quality vegetable broth, adobo seasoning, and a hint of liquid smoke. Soak up the juices (potlikker) with cornbread, or drizzle over steamed rice.

By Toriano Fredericks

Published on January 20, 2022

Vegan collards at Boricua Soul — Photo: Lauren Vied Allen

Active Time:

25 mins

Total Time:

1 hrs 55 mins

Servings:

10

Ingredients

¼ cup olive oil
1 small yellow onion, chopped (about 1 cup)
3 medium garlic cloves, finely chopped (about 1 tablespoon)
¼ cup plus 1 tablespoon white vinegar
6 medium bunches collard greens (about 10 ounces each), washed, stemmed, and cut into 1/2 -inch-thick ribbons (18 to 20 packed cups)
12 cups vegetable broth (such as Zoup! or Brodo)
2 tablespoons hot sauce (such as Frank's RedHot)
1 tablespoon adobo all-purpose seasoning powder with pepper
1 tablespoon seasoned salt (such as Lawry's)
1 teaspoon coarse kosher salt (such as Morton's), plus more to taste
1 teaspoon black pepper
¼ teaspoon liquid smoke

Directions

Heat oil in a large Dutch oven or other large, heavy pot over medium-high until shimmering, about 3 minutes. Add onion and garlic; cook, stirring often, until slightly softened, about 2 minutes. Add vinegar; cook, stirring occasionally, until onion and garlic are translucent, about 6 minutes. Working in batches, add collards, stirring constantly after each addition, until wilted and all greens fit in pot, 1 to 2 minutes. Pour in broth, and bring to a boil over medium-high. Add hot sauce, adobo seasoning, seasoned salt, kosher salt, black pepper, and liquid smoke.
Reduce heat to low; cover and simmer until collards are tender but not mushy, about 1 hour and 30 minutes. Season with additional salt to taste. Using a slotted spoon, transfer greens to a large bowl to serve, adding potlikker as desired.

Make Ahead

Collard greens can be made up to 3 days ahead and refrigerated in an airtight container.