Comments on: Collard Greens, Vegetarian Style

By: JIm

JIm — Mon, 17 Jan 2011 00:46:23 +0000

You know, I also used to think that recipes like this would taste bad without bacon fat or any animal products in it, but once I learned to get my seasoning right, it turned out just as good! Butter and salt almost tastes as good as bacon fat!

By: LH in OH

LH in OH — Fri, 26 Nov 2010 01:04:32 +0000

Found your recipe googling vegan frozen collard greens. Made it tonight (Thanksgiving) for my husband and self and we loved it. The broiled mixture came out so gorgeous I didn't want to puree it, I just put it on top of the greens like a sauce. Thank you for a delicious, beautiful and easy recipe!!!

By: Malia

Malia — Thu, 29 Apr 2010 20:32:16 +0000

Oh, I have to try this! I 'love" greens but, as you indicated, only with some kind of pork product added! This recipe sounds amazing.

By: The Obligatory Best Of 2009 | Home Ec 101

The Obligatory Best Of 2009 | Home Ec 101 — Thu, 31 Dec 2009 14:21:31 +0000

[...] was recipe heavy: Vegan Collard Greens & Fried [...]

By: Louisa

Louisa — Fri, 11 Sep 2009 20:39:10 +0000

As a transplanted Southerner now living in Bristol, let me see if I can help. I've made something similar to collard greens over here by substituting chopped kale for the greens. If you cook everything else up the same, it works out pretty well. So, imagine cooked kale with all the other scrumptious goodies, and you'll get the idea.

By: Heather Solos

Heather Solos — Thu, 10 Sep 2009 21:34:14 +0000

I will investigate this fully. . . Thank you for the sofrito tip!

By: janmary

janmary — Wed, 09 Sep 2009 21:23:51 +0000

Being here in N Ireland, I have no clue what Collards are, or what our equivalent would be.

I "googled" it, but am none the wiser!!!

So that is what I have learned – that I don't know what they are!

By: Kaci

Kaci — Wed, 09 Sep 2009 13:00:53 +0000

Heather, you can find jars of sofrito in the Mexican section of your grocery store (http://www.amazon.com/Goya-Sofrito-12-Ounce-Jars-... But it is easy to make big batches and freeze it. You will find yourself reaching for it to flavor meat, beans, vegetables and rice. It works on just about anything.

By: Judith

Judith — Wed, 09 Sep 2009 02:22:39 +0000

Being a Yankee, I'm new to collards and all forms of "greens", but this sounds SCRUMPTIOUS. I will look for frozen greens and try this for my Fearless Friday. (Hubs, who hails from WV, will no doubt faint with joy if I make him greens!) Thanks, Heather.
P.S. Tell Ivy hello from us. She's in our prayers.

By: HeatherSolos

HeatherSolos — Tue, 08 Sep 2009 23:47:35 +0000

I edited this to make it more clear, but only puree the broiled items and pour the puree into the collards. Yes, the pureed stuff is sort of creamy, but it is also very thin and gets mixed in with the greens.