This veganized version of collard greens is a quick and easy way to enjoy these tender greens but without the long stewing and slow cooking. Chef Brooke Brimm, author of Vegan Soul Food Holiday Recipe Guide, shares her method of using a pressure cooker or instant pot to achieve the same results to soften their toughness and reduce their bitterness. With a little bit of liquid smoke, no one will know it’s actually vegan!
- 1 large onion minced
- 5 cloves garlic minced
- 5 mini sweet peppers minced
- 3 celery stalks minced
- 2 pounds collard greens
- ¼ cup extra virgin olive oil
- 2 Tablespoons salt
- 2 Tablespoons Umami Bomb Seasoning
- 1 Tablespoon red pepper flakes
- 3 drops of Liquid Smoke Seasoning
Mince all veggies except greens in a food processor.
Roughly chop greens. If you want very soft greens, remove the green stems.
Take the processed veggies and place them in a pressure cooker with olive oil. Sauté on medium heat.
Slowly add in roughly chopped greens. Cover the greens with sautéed veggies.
The liquid will start to form on the bottom.
Slowly add in more greens and keep stirring. Season with salt.
Add in liquid smoke, red pepper flakes, and mushroom seasoning.
Cover with lid and cook with low pressure for 12 minutes.
You can purchase mushroom seasoning at H-E-B here.