Vegetarian "Southern-style" Collard Greens

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I thought these collard greens were great, but they were way too spicy (and I like spicy. I double checked to make sure I was adding the right amount of red pepper flakes and I did. Next time I will cut the red pepper flakes to maybe a 1/4 tsp. I'm so glad there is finally a way to make healthier, vegetarian southern collard greens.

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My fiance and I are throwing a southern buffet dinner for our rehearsal dinner, and I realized that several guests would appreciate some vegetarian options. Since southern vegetables often include meat, finding a vegetarian option for collards was a coup. I tried another recipe from another site, and this one was so much better! I used homemade vegetable stock, and I really think that improved the flavor of the pot likker immensely. I used a bit of smoked paprika, and next time I might use a bit more. The red pepper flakes gave it a nice kick. I cooked it about 50 minutes, but it could probably cook for longer to make the greens just melt. Salting at the end is a must.

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These greens turned out great!!! I'm getting hungry just thinking about them!!!

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OK, first let me say that I love Sunny, but these collards were average at best. I certainly would not make again. Perhaps I did something wrong, but these greens were boring. Sorry, Sunny.

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Ok, the recipe was a good one, however the cook time was......??????. I had to cook my greens for at least 3 hours to get them to taste like "grandma's". I tried frozen greens instead of fresh or the ones in the bag. I will try these again.

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These were so good, and easy to make! Get some cheap fresh collard greens from the farmer's market, and you'll have yourself a very cost-effective side dish! Will make again and again!

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My best friend, who is from Georgia, said these were the best collard greens she'd ever had. I agree. I added a little smoked paprika and apple cider vinegar for a kick.

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I made this recipe for a New Year's Day open house. Everyone loved them, and the vegetarian guests were thrilled that I didn't use any pork, etc.

I cooked up 3 pounds of greens and added a teaspoon or so of smoked paprika to increase the "smokey" flavor that ham hocks or the like would add.

Just superb. When done cooking, I added the tomatoes and salt and pepper and then left them in the water with the burner on low during the 4 hour party and they held up fine. Good drained and leftover the next day, too!

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I made these greens for Thanksgiving and invited my in-laws. I used a combination of mustard, collar and turnip greens. My mother-in-law who is an excellent cook raved about the greens. She took the leftovers home. My father-in-law told me that she had them at breakfast the next morning!

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I've made collard's before and usually I just made them the way my mom and grandma taught me but I wanted to try an actual recipe so I decided try this one. This recipe is great because it's so easy and the flavor is great. I found that I had to use a fair amount of salt as the greens finished cooking but they tasted so good. Everyone enjoyed them for Thanksgiving and I even made them a second time a few days later. This will be a regular dish from now on!