Vegetarian "Southern-style" Collard Greens

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So good! My son who is six has been picking random vegetables from the store and this week it was collard greens. None of my family had ever had them before but this recipe made me love them. In fact, I joined just so I could comment. I did change things. I used leeks (that was last weeks new veg along with some onion and I used a can of fire roasted tomatoes (becausse it is what I had. I also used beef broth (since I made a pot roast and had some. It was so wonderful!

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Substitutions/Changes: An additional tablespoon of olive oil for a tablespoon of butter. Depending on how high you have the heat and how tender the greens are, 17 minutes may leave them overcooked.
Recommendations: In the future I will add my grandmother's hot pepper vinegar for additional flavor.
Overall: Highly recommended.

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Great!!!!

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My wife and I received collard greens in our organic produce delivery this week, and had no idea where to start. So I found this recipe and tried as is. Loved it! It was plenty flavorful. We'd definitely use it again.

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Going to make this, this weekend will let you no how it turned out. Sounds and looks good.

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Great recipe!! I enjoyed the lighter, yet still seasoned flavor--not quite as decadent as traditional greens cooked in salt pork, but still delicious! I also liked the texture and appearance of these greens better--they had just the slightest firmness to them and a nice deep green color (traditional greens tend to look muddy and are very soft. In contrast to other reviews, I thought the spicing was perfect--just a touch of red pepper taste. I did add a few drops of Louisiana hot sauce to mine at the supper table--delish!! I did not have tomatoes on hand, but I did have a leftover minced red bell pepper in the fridge which I added midway through cooking. This added nice flavor and color. I look forward to making these again. Thanks, Sunny!

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Vegetarian still with my soul food roots. Loved it...

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great to eat w/ southern meals. tasty, not too heavy, and easy to make

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This is the tastiest recipe for greens I've had in a long time! Even my hubby who typically avoids greens raved about these! I will definitely keep this on hand for use in the future. Thanks FN! Instead of fresh tomatoes I did use about 1/4 cup chopped sun-dried tomatoes, since that's what I had on hand.

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This vegetarian version got the seal of approval my husband, who normally loves collard greens made with pork. He requested I save this recipe to make again.