Very Good Vegetarian Collard Greens

My Very Good Vegetarian Collard Greens are full of flavor, have only a few ingredients and are healthier because they do not have "meat" that is traditionally used to "season" greens. Enjoy!

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In this recipe, I use 8 bunches of fresh Collard Greens. This is perfect for large Thanksgiving dinners and will easily feed 20 people. You can change the measurements based on how many you are serving.

First wash the greens thoroughly and cut into small pieces about 2 inches wide.

Then soak the greens in fresh water to further clean.

While the greens are soaking, chop 2 large onions and 1 full head of garlic.

Heat 4 tablespoons of a good quality olive oil with 4 tablespoons of butter.

Add the onions and cook until soft.
Then add garlic. Cook until fragrant.

Drain and pat greens dry with a clean towel or paper towels.

A little at a time, add the greens, about 2 cups at a time.

Cook until greens wither down. Continue adding the greens and cooking down before adding more.

Once you added all the greens to the pan, you want to sauté them thoroughly on medium-high heat. Stirring often for even cooking.

Add 6 to 8 cups of organic vegetable broth or enough to cover the greens.

Add salt and pepper and our special ingredient Kelp.

Boil on high for 10 minutes

Reduce heat to medium and simmer for 30 minutes or until desired tenderness. I tend to cook mine for 20 minutes because I like my collards firm.

TIPS:

~Try to buy organic greens if possible. Around holiday time, they are only about $.20 more in price

~The greens will cook WAY down and will not be as much as it looks.
~Always use organic vegetable, chicken, and beef broth.
~Using a good quality Olive Oil is very important in adding to the flavor of food.

~Add a splash or two of red wine vinegar once finished cooking for extra zing.
~If you want to make them extra healthy; remove salt and add more Kelp
~The less time you cook them, you preserve their vitamins, the more health benefits they offer.