Southern Vegetarian Collard Greens

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SONJA SMITH

Servings:
4
1 Rating
5
Feel the southern charm with hints of hickory infused Jackfruit and flavorful, tender collards

Ingredients

  • 1 14oz can Jackfruit
  • 1 tsp garlic powder
  • 1 tsp McCormick's Grill Mates Smokehouse Maple seasoning
  • 1/4 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp Liquid Smoke
  • 1/2 tsp hot sauce
  • 2 lbs. fresh collard greens
  • 2 c low-sodium vegetable broth
  • 1/3 c banana pepper juice
  • 1/8 c banana pepper -small dice
  • 2 tsp garlic powder
  • 1/2 tsp cane sugar
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1 tsp hot sauce

Instructions

  1. For a more flavorful jackfruit, prepare it the night before. Open the can, rinse fruit and place it in a medium size bowl. With a fork, shred the fruit slightly and add the next six ingredients. Stir thoroughly. Place a lid on the bowl or wrap it up and place in the refrigerator until the next day. Let it sit for at least 12 hours.
  2. Wash your greens. De-stem them and cut them. Chiffonade style. A video of this process is on our Instagram account (2peasonapodco.)
  3. In a large stock pot, add the vegetable broth and all remaining ingredients except the greens. Stir.
  4. Add greens. Bring to a boil, then quickly turn it to low. stir until the greens are plenty wilted. Place lid on pot and cook for about 40 minutes or until desired tenderness. Periodically, stir the greens and always check on them to ensure there is enough liquid in the pot. If you don't have enough, add more broth. You do not want to submerge leaves in liquid.
  5. Add desired amount of Jackfruit. We added about 3/4 cup. Cook until desired tenderness.
  6. Serve alongside your favorite dish or eat it by itself. Top with diced tomatoes, onion or cornbread. Enjoy!