Vegetarian Collard Greens

Vegetarian Collard Greens



  • 1 lb. collard greens thoroughly washed and cut into thin strips
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 medium onion diced
  • 2 cups vegetable stock
  • 1/2 tsp. red pepper flakes
  • 2 garlic cloves minced
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 1 tbsp. chopped parsley
  • Salt & pepper to taste


  • In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender.
  • Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.
  • At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.
  • Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.

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