This hearty and comforting Vegetarian collards Recipe is easy to make and very tasty. They are a perfect side dish or eaten on their own with some fresh bread.
Many cabbage lovers think it’s impossible to make a delicious side dish without ham or bacon. Well, I present this vegetarian collard greens recipe to you and I urge you to try it. This flavorful meal of cream, parmesan and a hint of garlic is still comforting and you won’t miss the meat.
video guide
Let’s take a moment and talk about the main ingredient.
About collards
What is it? Collards are leafy greens from the cabbage and broccoli family. They resemble kale in appearance, texture, and flavor.
Health Benefits. Kale has an impressive array of health benefits. They help prevent cancer, strengthen bones, support digestion, prevent anemia, lower cholesterol and support hair growth.
How to choose and store kale. Choose small-leaved cabbage for tenderness and mild flavor. Look for moist, unwilted leaves that are free of blemishes and are dark green in color. Store the kale in an open plastic bag in the refrigerator for up to about 5 days.
How to make veggie kale
1. In a large, deep skillet or saucepan, heat the olive oil and butter over medium-high heat. Add the onions and cook for 5 minutes or until soft.
2. Add the kale to the pan and when the kale begins to sag, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until desired consistency* is reached, stirring occasionally.
3. At this point add the garlic and season with salt and pepper. Cook for about 1 minute.
4. Add whipped cream, parmesan and parsley. Stir well and cook for 1-2 minutes.
Frequently asked questions about vegetarian kale
- Can I make it vegan? Yes. Substitute extra olive oil for butter, coconut milk for whipped cream, and vegan cheese for parmesan.
- How do you soften kale? If you want to soften kale even more, simply cook it for another 20-40 minutes, adding more vegetable broth if needed.
- How long can I keep it? Store this veggie kale in an airtight container in the refrigerator for up to 3 days.
What to serve with kale
- Pasta. Serve this dish with your favorite pasta dishes, like here Mushroom Spinach Pasta, Pasta with Chickpeasor Easy Angel Hair Pasta.
- Potatoes. Kale goes wonderfully with potatoes. try this twice baked potato casserole, Roasted Baby Potatoesor even try Potato Flatbread.
- grains. Enjoy this dish packed with nutritious grains like rice, sorghum, bulgur, and quinoa. It goes well with rice with mushrooms, Chicken Rice CasseroleAnd Easy bulgur salad.
- proteins. Make it the supplement to some Chicken burger with avocado corn salsa, Chicken breast stuffed with spinach, sofritasor Air Fryer Pork Chops.
- Soup. This vegetable is delicious with soup, like this one Hearty Beef Barley Soup, Hearty Mushroom Soup, Quick Orzo Soup, Easy Lemon Lentil Soupor Chickpea Noodle Soup.
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Vegetarian collards
This hearty and comforting veggie collard greens recipe is easy to make and very tasty. They are a perfect side dish or eaten on their own with some fresh bread.
Ingredients
- 1 Lb. Kale thoroughly washed and cut into thin strips
- 1 Tablespoon. olive oil
- 1 Tablespoon. butter
- 1 medium onion rolled
- 2 cups vegetable broth
- ½ tsp. red pepper flakes
- 2 Garlic cloves chopped
- ½ Cup whipped cream
- ½ Cup parmesan cheese
- 1 Tablespoon. chopped parsley
- salt pepper taste good
instructions
-
In a large, deep skillet or saucepan, heat the olive oil and butter over medium-high heat. Add the onions and cook for 5 minutes or until soft.
-
Add the kale to the pan and when the kale begins to sag, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until desired consistency* is reached, stirring occasionally.
-
At this point add the garlic and season with salt and pepper. Cook for about 1 minute.
-
Add whipped cream, parmesan and parsley. Stir well and cook for 1-2 minutes.
Nourishment
Calories: 269kcalCarbohydrates: 12GProtein: 9GFat: 21GSaturated Fatty Acids: 11GCholesterol: 57mgSodium: 1218mgPotassium: 347mgFiber: 5GSugar: 2GVitamin A: 7065ieVitamin C: 47.4mgCalcium: 445mgIron: 1mg