Southern-style Collard Greens

Perfect greens! And they're even suitable for vegetarians!

"This comes from one of my all time favorite cookbooks! Vegetarians need not be deprived of good Southern cooking! These are excellent served with anything fried or barbecued, and just about anything else you might serve cooked greens with. The dulse and the toasted sesame oil are meant to take the place of the salt pork that Southern greens are traditionally cooked with; the original recipe calls for 1/2 cup of dulse, but this has always been too much for me. I've found 1/4 cup dulse works great, but you may want to experiment to suit your own taste."

- melowlyric

Cuisine: SouthernMain Ingredient: Greens

(5, 2) 100% would make again (reviews)

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Recipe
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Nutrition
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Ingredients

Ready in 45 minutes
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Original recipe makes 3

2 tablespoonsToasted sesame oil

1 mediumOnion; chopped (optional)

1/2 poundTofu; cubed (optional)

2 tablespoonsTamari soy sauce

1/4 cupDulse; loosely packed, and coarsely chopped (adjust to taste)

1 bunchCollard greens; leftover, or partially cooked (or other favorite greens)

Lemon juice; rice vinegar, Chinese black vinegar, or balsamic vinegar

Southern-style Collard Greens Preparation

* Note that this recipe calls for partially cooked or leftover greens. If you don't already have cooked greens, just boil a bunch of greens until tender, drain, and set aside.

Heat the oil in a cast iron skillet (or other heavy-bottomed skillet). Add the onions, tofu, and tamari. Saute until the onions are soft and the tofu is browned. Put in the dulse and let it all cook a few minutes. Add the cold greens, and barely toss, then cover. This is done when heated through.

From Cookin' Southern Vegetarian Style, by Ann Jackson (actual recipe name is "Aunt Sukie's Collard Greens")

Notes

This comes from one of my all time favorite cookbooks! Vegetarians need not be deprived of good Southern cooking! These are excellent served with anything fried or barbecued, and just about anything else you might serve cooked greens with. The dulse and the toasted sesame oil are meant to take the place of the salt pork that Southern greens are traditionally cooked with; the original recipe calls for 1/2 cup of dulse, but this has always been too much for me. I've found 1/4 cup dulse works great, but you may want to experiment to suit your own taste.