I’ll admit it: collards are a risky dish to make around here. Not only are New Englanders unaccustomed to eating them, but anyone who’s spent time in the South will likely be scandalized by a vegetarian version. I have been making them this way for years, and have even successfully won over some certified Southerners with them, so I wanted to share this smoky, sweet, lush green dish with my chosen home. 

This recipe isn’t hard, but it does demand that you slow down: caramelizing onions takes time, de-ribbing takes time, and you do want to wash those big elephant ear-leaves carefully. Once all your delicious ingredients are simmering on the stove, all the collards need is a little patience and an occasional stir. 

This is a good one for all-day-at-home cooking, and best paired with some cast-iron cornbread — a little local maple syrup or hot sauce doesn’t hurt either!

Ingredients

• 2-3 bunches collard greens
• 1-2 lbs onions
• Olive oil
• 5 cloves garlic, minced
• 2-3 bay leaves
• 2 cups vegetable broth
• 2 tablespoons apple cider vinegar
• ¼ cup maple syrup
• 2 tablespoons smoked paprika
• Smoked or coarse kosher salt
• Pepper
• 3 T pureed chipotle or ancho pepper (optional)
• Crumbled tempeh bacon (optional)

Directions

• Quarter and peel onions, then slice into thin strips. 
• Get a heavy-bottom pan (like a dutch oven or a heavy stock pot) hot on the stove and pour in about 5 T of olive oil.
• Once the oil is hot, add the onions and a pinch of salt; stir and turn down the heat to medium-low. Cover and let the onions caramelize, stirring very occasionally, until they are deep golden brown.
• Meanwhile, remove the ribs from the collards either by folding them in half and slicing out the rib or by tearing the leaf off. Compost ribs or save them for vegetable stock.
• Wash the leaves carefully, then lay them in a stack, roll them up, and chop into 2” strips.
• Once onions are caramelized, add garlic and bay leaves and stir.
• Add collards and vegetable broth and let cook down, stirring every couple of minutes, for about 5 minutes.
• Add maple syrup, bay leaf, apple cider vinegar, smoked salt, smoked paprika, pureed chipotle, and pepper. Stir to incorporate fully.
• Simmer for at least 4 hours, adding more stock and stirring as needed. They’re done when your fork meets no resistance!
• Add tempeh bacon if using. Taste and add more maple, salt, or apple cider vinegar as needed.