Collard greens are best known as a superfood but aren’t as commonly prepared by home cooks. This recipe from King Estate Executive Chef Matt Hobbs might change your mind about collard greens forever.
A kitchen favorite, this leafy green vegetable is coming on strong in our Estate gardens. Culinary Gardens Manager Erin Greene and Chef Hobbs team up on this recipe for an umami-packed vegan side dish that can stand alone or pair with a roasted double-cut pork chop or your favorite fried chicken recipe. Don’t want to cook? Come on out to the Restaurant and let Chef Hobbs prepare it for you.
Braised Collard Greens with Tomato and White Shoyu
- In a medium-sized Dutch oven heat 3 T. grapeseed oil over medium-high heat. Add 1 finely diced medium sweet onion, 2 cloves minced garlic and 1 minced shallot; cook until fragrant and translucent. Stir frequently to prevent browning.
- Add 4 bunches collard greens, washed, stemmed and torn into 1.5-inch pieces; 3 cups whole peeled tomatoes, crushed by hand with juice discarded; 1 thyme sachet (if using); ½ t. cayenne pepper; 1 t. smoked paprika; ½ t. kosher salt; and ¼ t. freshly cracked black pepper. Reduce heat to medium. Sauté until the greens begin to wilt.
- Add ¼ cup white soy sauce or white shoyu, 1 bottle lager-style beer and 3 cups vegetable stock. Lightly stir. Cover and reduce heat to medium low. Cook until the collard greens are tender, stirring occasionally until the liquid has become au sec (almost dry), about 45 minutes.
- Remove lid and stir in 1 T. brown sugar and ½ t. white distilled vinegar. Cook for 5 minutes. Season lightly with salt and pepper if desired. Serve immediately.
The greens can be cooled and stored in an airtight container for up to 5 days. They will begin to discolor but will still be delicious. Enjoy!