Southern soul collard greens with sauteed with onions, garlic, pimento and bell peppers with scallion, cilantro and off course LIQUID SMOKE for the best in soul food and Caribbean cuisine.
Caribbean meets the American South!
OH! Lala ! southern style collard greens!!! Wish I had this growing up on the island of Trinidad and Tobago, our Greens on the island was a dish called Callaloo which was made from the taro leaves with okra and other spices. So delicious!
Oh! How I love Collard Greens
Who need the main course, when you have these delicious bad girls right here, I can just eat these collard greens all by itself, I love it so much.
[Tweet “these meatless southern collard greens should be on your thanksgiving table”]
The liquid smoke in these collard greens were the bomb, great smoke flavor, but without the meat, these greens are awesome, my non meat eating family were actually licking their fingers!
[Tweet “The LIQUID SMOKE in these collard greens will have you licking your finger”]
Simply Caribbean
Collard Greens with liquid smoke for a vegetarian and vegan delicious dish : Lunch - Dinner Cuisine: Southern Author: Simply Caribbean Prep time: 20 mins Cook time: 1 hour 45 mins Total time: 2 hours 5 mins A delicious twist Caribbean Style
5 based on 1 review(s)
Ingredients
- 4 bunches of fresh collard greens or 4 lbs.
- 2 tablespoon canola/olive oil
- 1 large onion, diced
- 4 garlic cloves, diced
- 4 sprigs scallions, chopped
- 1 large green bell pepper, diced
- 4 pimento seasoning peppers, chopped
- 4 cups of water
- 2 teaspoon. red pepper flakes
- 2 tablespoon liquid smoke
- 4 packs vegetable/salad seasoning
- 8 sprigs fresh chadobeni or cilantro. chopped
- 3 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 8 sprigs fresh parsley, chopped
Method
- Remove the collard green leaf from the stem.
- Rinse the collards several times in room temp water to remove any dirt... set aside
- Heat a large pot, add oil, the chopped onions,garlic , scallions, chopped pimento and bell peppers. Saute until tender, about 3 - 5 minutes
- Add water and red pepper flakes,.
- Add liquid smoke, . add vegetable seasoning . Stir
- Add in the collard greens, pushing them down as needed. When greens begin to wilt down, cover and simmer for up to 35 minutes.
- Add cilantro, apple cider, salt, sugar and black pepper, combine with the collards and continue on a low simmer for another 35 - 45 minutes or until the collards are nice and tender, stirring occasionally.
- Add chopped parsley. Mix!
- Do the taste test and add additional salt and pepper if needed
- Serve hot! Enjoy!
- Calories 894
- Total Fat: 30 g 46.15%
- Saturated Fat: 2 g 10%
- Cholesterol: 0 mg 0%
- Sodium: 4661 mg 194.21%
- Potassium: 1475 mg 42.14%
- Total Carbohydrate: 140 g %
- Sugar: 35 g
- Protein: 42 g
- Vitamin A: 172%
- Calcium: 404 mg 40.4%
- Iron: 9 mg 50%
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