Tangy and Spicy Collard Greens
These vegan collard greens are bursting with bold flavors of tanginess and spice. The tender collard greens are perfectly seasoned and cooked to perfection, without any oil. A delightful twist on a classic comfort dish that will leave your taste buds craving more.
ingredients
- 1 bunch of collard greens
- 2 tablespoons apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup vegetable broth
steps
- 1.
Wash the collard greens thoroughly and remove the tough stems. Tear the leaves into bite-sized pieces.
- 2.
In a large pot, combine apple cider vinegar, soy sauce, maple syrup, smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Stir well.
- 3.
Add the collard greens to the pot and toss them in the seasoning mixture until evenly coated.
- 4.
Pour the vegetable broth over the collard greens and bring to a boil over medium heat.
- 5.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the greens are tender and the flavors have melded together.
- 6.
Serve the tangy and spicy collard greens as a delicious side dish or over a bed of rice for a satisfying meal.
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