Growing up, I was like most of you who love African American soul food. My mother, who was phenomenal in the kitchen, would make black-eyed peas, collard greens and cast iron skillet cornbread all the time. Frankly, I learned everything from watching her in the kitchen. She was a chef before I knew anything about what a chef was. You can say that I was a mommas boy! ;)
Being in the kitchen was where the action took place. Pans filled the stove, greens were in the sink, and the whole house smelled unbelievably aromatic. But one thing my mother used that I never have used is animal products to flavor collard greens. She tried to cook healthy but remember there was no internet back in the day. However, eventually, she did transition from that white piece of pork something something, to a ham hock, and then to a smoked turkey leg. I can't hate on momma... that's all she knew and man were those greens good.
In the early 90's, my wife started cooking greens with onions and no meat and it has changed our lives forever. I hope you enjoy this recipe! Comment below to let me know how you enjoyed it or if you have questions. Peace!
- 1 bag - Collard greens (pre-washed - hopefully organic if you can find them)
- 3-4 - Red onions (chopped or sliced)
- 3-4 Cloves of Garlic
- 1/8 cup - Grapeseed oil (for cooking the onions)
- 1/4 cup - Extra virgin olive oil (for seasoning the whole dish)
- 1 cup of Vegetable broth
- 2 tbs of dried minced onion powder (optional)
- 2 tsp of Himalayan sea salt
- 1 tsp of Black pepper or Cayenne (depends on whether you like them spicy)
- 1 cup of Water
- Wash your greens in the sink with sea salt and warm water. This will help to make sure that the greens are clean but also allow the salt to tenderize the greens. Trust me!
- Heat up the grapeseed oil in the pot that you will use to cook your greens. Don't heat it up so much that it burns the oil but just enough (medium), so that when you put the onions in, it sizzles, and the flavor begins to season the oil. I use grapeseed oil because it can be heated at high temps without making the oil burnt or rancid.
- Place 1 chopped onion in the oil and then immediately season the onions with sea salt. Let the onions cook in the oil until they start to slightly brown. Then add the crushed garlic and then stir. (that's where the flavor is) ;) You add the onions first and let them brown before the garlic so that you don't burn the garlic. It will burn quicker than the onions.
- Add the cup of vegetable broth, some of the pepper and let that simmer for about 2-3 minutes.
- Here's when the greens turn up - Add a heap of greens into the pot and then a layer of onions (raw). A heap of greens and a layer of onions. A heap of greens and a layer of onions until you run out...
- Add the rest of your sea salt (or even more depending on your tastebuds). Himalayan sea salt isn't like "Mortons." It has a higher mineral content, which won't give you high blood pressure. Pour the olive oil over the greens on the top of the pot (this gives even more flavor to the greens). You can use more or less oil. It's up to you. This is when you can add the dried minced onion, if you'd like to.
- If it appears that it's not at least 3/4 inch of liquid at the bottom of the pot, then add some water. I use water to make sure that the liquid doesn't run out. No one likes burnt greens.
- Put the top on the pot, smashing any stray greens and let them cook on low to medium heat.
- Stir them occasionally to mix them up so that all of the greens are cooking and not just steaming.
- As they cook, they will start to darken. Taste test them... Add more salt, pepper or even garlic powder to your liking. Cook until they are tender and delicious. These things are amazing!
I think that's it. Again, comment below. I'd love to engage you here.