"Eat Them Right Out of the Pot" Vegetarian Collard Greens

Name: "Eat Them Right Out of the Pot" Vegetarian Collard Greens
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 4 cups water, or as needed; 0.25 cup apple cider vinegar; 1 tablespoon seafood seasoning (such as Old Bay®); 1 tablespoon olive oil; 1 bunch collard greens, trimmed and cut into 2-inch strips; 2 small jalapeno peppers, diced; 3 cloves garlic, halved lengthwise, or more to taste; salt and ground black pepper to taste

4.8

(15)

14 Reviews

6 Photos

I've been making collard greens for years but my newly vegetarian daughter won't eat them prepared with the usual fatback used for seasoning anymore. I made this recipe up one afternoon and my family has been clamoring for these ever since! Really great flavors that meld together over the entire cooking time. They really are so good. They try to eat them right out of the pot! Serve with some hot sauce and vinegar on the side with your favorite meal. I promise you won't have any leftovers they are so good!

Submitted by Creative Caterer

Updated on February 14, 2025

6

Prep Time:

15 mins

Cook Time:

3 hrs

Total Time:

3 hrs 15 mins

Servings:

4

Yield:

4 servings

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Ingredients

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4x

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Original recipe (1X) yields 4 servings

4 cups water, or as needed
¼ cup apple cider vinegar
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon olive oil
1 bunch collard greens, trimmed and cut into 2-inch strips
2 small jalapeno peppers, diced
3 cloves garlic, halved lengthwise, or more to taste
salt and ground black pepper to taste

Directions

Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.
Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours.
Drain water from greens and mash garlic cloves; season with salt and pepper.

Cook's Note:

You can easily prepare more collards than this - just make sure there is more water in your pot.

I also use my Cuisinart(R) Dutch oven to make these. Put all ingredients in Dutch oven about 1/3 full of water in a 250 degree F (121 degrees C) preheated oven for about 3 hours. Cover Dutch oven completely with lid. Check partway through cooking that more water isn't needed.

White vinegar or white wine vinegar can be used in place of apple cider vinegar.

Depending on your tolerance you can remove jalapeno peppers or you can dice them up and add to the collards (my favorite way).

Nutrition Facts (per serving)

59	Calories
4g	Fat
5g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 59
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Sodium 439mg	19%
Total Carbohydrate 5g	2%
Dietary Fiber 3g	10%
Total Sugars 1g
Protein 2g	4%
Vitamin C 29mg	32%
Calcium 115mg	9%
Iron 0mg	2%
Potassium 156mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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