Vegetables Greens Vegan Collard Greens Be the first to rate & review! 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print