While trying to learn how to make collard greens I found a vegan recipe from Divas Can Cook. I had every intention of making the recipe vegan, until I realized I didn’t have any smoked salt. After looking for a good substitute (liquid smoke, Bragg’s liquid aminos, etc.) and coming up short, I realized that the best substitute I had was…bacon.
The collard greens were delicious, and someday I plan to make the vegan version, as well.
Recipe adapted from Divas Can Cook.
- 6 to 8 strips bacon
- 1/2 small yellow onion diced
- 3 cloves garlic minced
- 2 to 3 cups vegetable broth
- 1/2 tsp. red pepper flakes
- 2 lb. collard greens, thoroughly washed, removed from stems, and chopped into wide ribbons
- black pepper
- Hot sauce
In a large deep skillet or pot over medium heat, cook the bacon. When done, remove it to a plate lined with paper towels.
Add the onions to the pot and sauté until almost tender. Add the garlic and cook until fragrant, about 2 to 3 minutes. Add vegetable broth and red pepper flakes. Taste and adjust the seasonings if needed.
Bring to a simmer and reduce heat. Add the greens. Simmer (but do not boil) for 60 to 90 minutes. Beginning at 30 to 45 minutes, periodically check the greens, adding more vegetable broth if needed. When done, the greens will be dark green, tender and will not have a raw taste.
Add more black pepper, red pepper flakes, and hot sauce, if desired.