Vegetarian Mustard Collard Greens (Vegan, Gluten Free)

A staple vegetable in Southern cuisine that is typically cooked with smoked ham or salted meats. Somehow the South took this thick leafy vegetable that is rich in vitamin C and turned it into a fatty meat vegetable side dish.

So when I received this thick slightly bitter green vegetable, I wandered what to do with it other than saute it in olive oil and garlic (which is usually what I do when I can’t be bothered to be creative with a vegetable… it’s the easiest thing to prepare and always comes out right).

This time I thought, I want to recreate this Southern staple into a Northeastern Vegan dish while retaining that smoked flavor with some cider vinegar and onions which mimics the smokiness that so many Southerners are used to.

The end result was a deep chipotle flavored green side dish resembling the Southern staple in flavor, somewhat, only healthier and I think just as distinctive. I served this with grilled veggie burgers and some sauteed red peppers for added sweetness.

Serves 6-8


    • 1 lb collard greens ( or 1/2 collards, 1/2 kale)
    • 1 onions, chopped
    • 1/2 cup prepared salsa or 1 chopped tomatoes
    • 2 -4 cloves garlic, chopped
    • 2 tablespoons cider vinegar
    • Salt to taste
    • hot sauce, to taste


  1. Wash greens in a colander.
  2. Chop into bite-sized pieces and remove hard stems.
  3. Saute onions and garlic, making sure not to burn. Once onions are clear, throw in all remaining ingredients into a large pot, cover and reduce heat.
  4. Greens are done when they have shrunk down and are cooked through, usually about 20 minutes, but you can let it simmer much longer.
  5. Serve with its liquid.

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