Southern-style Collard Greens

Ready in 45 minutes
3 review(s) averaging 3.7. 67% would make again

Top-ranked recipe named "Southern-style Collard Greens"

Share it:

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

Ingredients

Are you making this? 
2 tablespoons Toasted sesame oil
1 medium Onion; chopped (optional)
1/2 pound Tofu; cubed (optional)
2 tablespoons Tamari soy sauce
1/4 cup Dulse; loosely packed, and coarsely chopped (adjust to taste)
1 bunch Collard greens; leftover, or partially cooked (or other favorite greens)
Lemon juice; rice vinegar, Chinese black vinegar, or balsamic vinegar

Original recipe makes 3

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 238 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " lizmari lizmari

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " lizmari lizmari

Link in another recipe. What would you serve with this?

Reviews for Southern-style Collard Greens

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

This is gross and would blend well with somewhat bitter taste of the collards.
brandy508 10 months ago
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 4 years ago
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. [I posted this recipe.]
lizmari 7 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free