Sweet and Tangy Collards
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6-8 Servings
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- Difficulty Level Easy
Yes, I just rated my own recipe a 5! I know, I know, I’m about to go into the territory of trying to entice you to try my own personal recipe. But I can’t help it because this is so good! Please rate it and leave a comment, so there can more than just Sutton and I’s opinion going on here.
So we love to go to a place called Bean Vegan Cuisine, a yummy vegan restaurant in Charlotte. And we LOVE their collards! That was the first time I had ever had sweet/tangy collards and I was hooked!! I liked them so much that I wanted to make them, so we don’t have to drive all the way across town to enjoy them. The downside of the Bean is that there is not one by our house.
So here they are! Sweet, tangy and soft, melt in your mouth collards. Mmmmmm!!!!
Sutton Rated: 5
Angie Rated: 5
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Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 3 tomatoes, chopped
- 3 garlic cloves, chopped
- 2 lbs collards, chopped
- 5 cups vegetable broth
- 1/2 cup Apple cider vinegar
- 4 tbsp Maple syrup
- 1 tsp paprika
- Crushed red pepper flakes
- Salt & pepper to taste
Instructions
- 1. Place all ingredients in a large pot. Turn heat on high and bring liquid to a boil. Cover and reduce heat to simmer for 3 hours. Stir occasionally, especially in the beginning as the collards start to cook down.
- 2. Note: I turned off the heat and left this covered on the stove overnight. I think this helped to soften up the collards more, without having to cook them longer. It was bedtime for me! A crock pot would be a good idea for cooking collards. I'm thinking of trying that out in the future.
- Servings : 6-8
- Ready in : 200
- Course : Side
- Recipe Type : My Recipes
Instructions
- 1. Place all ingredients in a large pot. Turn heat on high and bring liquid to a boil. Cover and reduce heat to simmer for 3 hours. Stir occasionally, especially in the beginning as the collards start to cook down.
- 2. Note: I turned off the heat and left this covered on the stove overnight. I think this helped to soften up the collards more, without having to cook them longer. It was bedtime for me! A crock pot would be a good idea for cooking collards. I'm thinking of trying that out in the future.
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