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Vegetarian Healthy Collard Greens Recipe

A Reader Recipe: Vegetarian Collard Greens

FitSugar reader Gabriela Une Vie Saine has a recipe for collard greens that is not only healthy, but vegetarian too! She shared the recipe in our Healthy Recipe group.

These collard greens are a healthy take on the traditional Southern version. They have a great smokey flavor that tastes amazing with spicy food!

Read on for the recipe!

Smokey Collard Greens with Shiitake Bacon

Smokey Collard Greens with Shiitake Bacon

Reader Recipe For Vegetarian Healthy Collard Greens

Ingredients

  1. Collard greens:
  2. 2 tablespoons garlic infused olive oil
  3. 3/4 pound onions, minced (about 2 medium onions)
  4. 2 garlic cloves, minced
  5. 2 pounds (about 4 bunches) collard greens, stemmed and cut into 2″ squares
  6. 3 cups vegetable stock
  7. 4 chipotle peppers, seeded (cut single slit down side to open)
  8. 1/4 teaspoon sea salt
  9. 1/2 cup shiitake bacon, finely chopped (recipe below)
  1. "Bacon":
  2. 3/4 pounds shiitake mushrooms, cut into thin strips
  3. 1 tablespoon olive oil
  4. 1/2 teaspoon sea salt

Directions

Greens:

  1. In large skillet, sweat onions in olive oil until translucent, about 5 minutes.
  2. Add garlic, saute for about a minute.
  3. Add collard greens and saute until wilted, 1-2 minutes.
  4. Add vegetable stock, chipotle peppers and salt. Stir to infuse with chipotle flavor, about 1 minute.
  5. Cover and simmer on medium heat for 7-10 minutes or until greens are tender. Toss occasionally.
  6. Remove chipotle peppers. Continue simmering uncovered until liquid has evaporated.
  7. Add shiitake bacon and toss to incorporate; serve immediately.

Bacon:

  1. Preheat oven to 350*F.
  2. Pour olive oil and salt over mushrooms and stir to incorporate.
  3. Spread in single layer on a baking sheet lined with parchment paper.
  4. Bake 25-30 minutes until dehydrated, but still pliable.

Share your own healthy recipes with us and we may feature yours on our homepage! Get started on our Healthy Recipe group.

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