Recipezaar: Collards,Vegetarian recipes

Collard Greens a la Carol

Tue, 08 May 2001 17:30:19 -0400

I can eat all of these in a single sitting when I'm really craving collards! -- posted by Carol Bullock

Simple Southern Meal for One or Two

Thu, 04 Jul 2002 17:42:48 -0400

This is great for when you don't have much time and need some nice, warm comfort food. The ingredients are easy to keep on hand and clean up is minimal. Makes enough for two, so you can share or have leftovers for the next day. -- posted by ms. colleen

Spicy Marinated Mixed Greens

Tue, 21 Jan 2003 20:04:11 -0500

A vegan recipe of the raw food variety. I haven't yet tried this but posted it because it seems to be one of the easier raw food recipes around. -- posted by Missy Wombat

Awesome Collard Greens

Sat, 23 Aug 2003 20:01:23 -0400

This is a vegetarian recipe I've come up with, simply because I usually don't have the salt pork or hamhock traditionally included on hand. It's still got plenty of flavor! -- posted by HollyLQuinn

Pickled Greens

Tue, 18 Nov 2003 20:00:45 -0500

I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time. -- posted by sugarpea

Collard greens and red beans

Mon, 29 Dec 2003 20:00:21 -0500

Another Kwanzaa recipe that needs a home on Zaar. This is very tart, reduce the vinegar if you prefer. Found in Chicago Tribune, I haven't tried this yet. -- posted by Hey Jude

Vegan Collard Greens, Peppers, and Pinto Beans

Thu, 05 May 2005 16:46:29 -0400

-- -- posted by englishsettlement

Braised Collard Greens

Mon, 09 May 2005 17:34:59 -0400

From the Christmas issue of Giant foods. Posted for my future use. -- posted by DR. House

Cajun Vegetable Gumbo

Mon, 16 May 2005 13:15:54 -0400

This is a spicy vegetarian dish sure to rev up your taste buds! -- posted by Chef #188209

Southern Tureen of Black-Eyed Peas, Collard Greens and Yams

Mon, 05 Dec 2005 21:46:11 -0500

Adapted from Lean Bean Cuisine, by Jay Solomon -- posted by Lfla

Pot-Likker and Cranberry Bean Soup

Wed, 08 Feb 2006 13:47:38 -0500

I got this from a great vegetarian cookbook, Cookin' Southern Vegetarian Style by Ann Jackson. For those of you who don't know, pot-likker is the leftover water after greens have been cooked, it is delicious and nutritious and a true southern treat. -- posted by VegBear

Acne Cleansing Salad

Mon, 10 Apr 2006 20:32:41 -0400

Despite being in my 20's I still suffer from acne. This salad is designed to help cleanse the bowel and restore proper bowel flora. -- posted by Lani D

Simple Awesome Collard Greens

Tue, 11 Apr 2006 12:37:40 -0400

I make these all of the time. They're super simple and taste great! Please let me know what you think! -- posted by Haribol!

Slow Roasted Specialty Onions With Collard Greens

Thu, 15 Jun 2006 22:24:08 -0400

Vegetarian, too! This recipe calls for any specialty onion from your region, i.e.; Vidalia, Maui, Walla Walla, etc... Kale or chard can be substituted for the collard greens if you wish! Healthy [[but]] garlicky! From All-American Vegetarian cookbook. Can be served as either a hearty side dish or main dish. I'm sure the onions could be grilled instead, but again, I don't own a BBQ and don't know how to do that. -- posted by Cookgirl

African Potato and Collard Green Stew

Mon, 19 Jun 2006 16:47:37 -0400

This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa. -- posted by ~Rita~

Gumbo Z'herbs or Gumbo Verte

Thu, 24 Aug 2006 20:19:31 -0400

A Lent Gumbo used in New Orleans. Original recipe was from Richard Stewart of the Gumbo Shop. Refrigerate overnight for the best taste. Cooking time is refrigeration time. -- posted by DR. House

Ye'abesha Gomen

Wed, 30 Aug 2006 20:19:52 -0400

Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold -- posted by PinkCherryBlossom

Filipino Vegetable Adobo

Sat, 18 Nov 2006 23:34:41 -0500

Another recipe from "The Philippine Cookbook". Haven't tried it yet. Bet it's tasty. Serve with sticky rice. -- posted by Engrossed

Zimbabwe Greens

Mon, 18 Dec 2006 17:28:38 -0500

They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world. -- posted by Sharon123

Collard Greens With Ginger and Tomato

Mon, 18 Dec 2006 17:52:46 -0500

From The Accidental Vegan by Devra Gartenstein -- posted by That is Dr House to you

Spicy Rice Bake

Mon, 18 Dec 2006 17:53:42 -0500

The full title is: Spicy Rice Bake with Black Eyed Peas, Collard Greens and Sweet Potato. from 3 Bowls: Vegetarian Recipes From an American Zen Buddhist Monastery by Seppo Ed Farrey with Myochi Nancy O'Hara -- posted by That is Dr House to you

Simple Collard Greens

Sun, 07 Jan 2007 22:54:14 -0500

This is something simple I came up with one day when I had a craving for leafy green veggies :) Really quick to make! -- posted by Gypsy Aphrodite

Brazilian Collard Greens

Sun, 07 Jan 2007 22:58:13 -0500

Recipe courtesy of Ben Silviera. I have not tried this yet but plan to soon! Prep time is an estimate. -- posted by cookiedog

Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade

Sun, 14 Jan 2007 12:20:02 -0500

A delectable, quick & very easy recipe to perk up cabbage! Stir frying the cabbage keeps it crisp & crunchy as well as keeping it's vibrant green colour. I devised this recipe to accompany fairly rich foods, but without having to boil the cabbage to oblivion! Even people who say they are not fond of cabbage love this recipe. I have added the Confit D'Oignon (Onion Marmalade) to give it an extra kick - plus, they go so well together too! If you don't need the cabbage to be vegetarian, you could also add crisply fried lardons or bacon to this - it tastes & smells wonderful! Here is my recipe for Recipe #211001 -- posted by French Tart

Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin

Fri, 16 Feb 2007 22:37:34 -0500

A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes - my Mum used to make it, as did her Mum before her! This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home from university! -- posted by French Tart

African Yam Stew

Tue, 20 Feb 2007 23:05:05 -0500

I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-) -- posted by Sandy in California

Easy Vegetarian Collard Greens

Thu, 08 Mar 2007 22:24:12 -0500

This is a wonderful way to make delicious, tender, vegan collard greens. The smoked sweet paprika in these greens imparts a wonderful smoky flavor without the traditional but decidedly non-kosher and non-vegetarian smoked ham hock. Make sure the paprika you buy is smoked, as the regular kind won't give you that smoky flavor. Whatever you do, don't discard the pot liquor! It is full of the nutrients and flavor that have leached out of the greens during cooking, and makes a very full-bodied and rich broth you can use as a replacement for water when making rice (my favorite), as the base for soups or stews, or in any other savory dish that requires broth or water. -- posted by What's Cooking?

Pinto Beans With Greens

Tue, 03 Apr 2007 21:51:10 -0400

This is a healthy, tasty recipe. I prefer kale over collard greens. -- posted by PdxBarb

Scottish Clapshot

Thu, 24 May 2007 16:49:58 -0400

Great sidedish to serve with any good Scottish meal. I found this tasty recipe in a cookbook by Sue Lawrence. -- posted by Happy Hippie

Collards Supreme

Mon, 09 Jul 2007 23:54:24 -0400

A simple way to dress up collard greens without going to a lot of fuss. I chose golden balsamic vinegar because its flavor is milder, and I think it best suits this dish. Make sure your olive oil is extra virgin and fresh (not stale). I created this recipe one day when I had just bought an especially lovely bunch of collards -- and it has quickly become my favorite way to eat collard greens! -- posted by Lianna Banana

Black Eyed Peas and Collards

Mon, 10 Sep 2007 21:58:21 -0400

From Simply Vegan. Happy New Year! Serve with rice. -- posted by dicentra

Fettuccini With Greens and Caramelized Onions

Sat, 15 Sep 2007 21:35:02 -0400

From 1001 Low Fat Vegetarian Recipes. Serve with some fried/baked tofu on the side. -- posted by dicentra

Bubble and Squeak - Traditional British Fried Leftovers!

Mon, 01 Oct 2007 18:43:07 -0400

I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to "fry up" your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish. -- posted by French Tart

Maple Collard Greens

Wed, 07 Nov 2007 02:59:46 -0500

This is my own recipe. This is what I think all collard greens should taste like. The fresher the collards used the more tender and quick cooking they'll be. If they are "elderly" as my great-grandmother would say, you will have to cook them longer as they will be tougher. Wonderful with BBQ tempeh, mac & cheese and corn bread. -- posted by Suzy_Q

Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad

Thu, 29 Nov 2007 16:48:41 -0500

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!) -- posted by French Tart

Potato, Celeriac and Cabbage Bake

Wed, 02 Jan 2008 00:40:42 -0500

Good with chops, meatloaf or sausages -- posted by Tinyclanger

Vegan Fried Spring Rolls (Wheat-Free and Soy-Free)

Tue, 29 Jan 2008 19:21:39 -0500

While wonton wrappers contain egg, spring rolls are perfectly vegan! Although these contain protein, veggies, and carbs (a complete meal in themselves), I eat them with brown jasmine rice to prevent myself from eating too much fried food. -- posted by Azuki!

Simple and Fresh Collard Greens

Sat, 09 Feb 2008 01:28:28 -0500

A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards. -- posted by The Easy Vegan

Ethiopian Alecha Wats

Tue, 12 Feb 2008 00:25:47 -0500

This is a lovely vegetarian version of an Ethiopian classic. Posted on request... I can recommend this: Recipe#117588 if you don't have any berbere. -- posted by Um Safia

Walnut Tacos

Thu, 03 Apr 2008 16:45:10 -0400

This is a recipe I learned at a vegetarian cooking class. It was presented to us as what a person who is on a Raw diet would eat. It's very good and not what I had expected. Recipe courtesy of the instructor Rob McLean. Serving size is dependant on how much filling you use. -- posted by Lori Mama

Collard Green and Artichoke Dip

Mon, 14 Apr 2008 18:43:32 -0400

I watched Gina make this on the show Down Home with the Neelys- I can't wait to try this one myself! -- posted by cookiedog

Vegan Southern Collard Greens

Fri, 30 May 2008 20:22:41 -0400

My friends love the ham hock collards I make and there's two recipes close my version (Recipe #221708 and Recipe #41320), but I always feel bad leaving out my vegetarian and vegan friends. This is what the vegan version I came up with for them and for myself when I was vegetarian. It still has a lot of the body the meaty version has, but less fat, and no pork. I brought this to a party recently and some people liked this more than my ham hock ones! Other types of greens can be substituted such as turnip or mustard greens. The prep time is for prepared collards (already chopped, stemmed and washed). In my grocery store I've found that the prepared ones are cheaper than the bunches of collards if you consider the yield after the stems are removed. Also it's a lot less trouble. If you need to prepare them yourself just take the hard rib out, up most of the back of the leaf, chop into pieces and then wash for a few minutes in cold water and drain. -- posted by MC Baker

Mushroom Barley and Collards Soup

Tue, 22 Jul 2008 19:14:42 -0400

This is a recipe I found when DH kept hounding me for a mushroom soup one winter! It is a great way to get some greens and whole grains in, even in the winter if you use frozen greens. I'm sure any could sub for the collards, and you could vary the taste (ie make it zippier with mustard greens, etc.). I hope you enjoy it! -- posted by smellyvegetarian

Spicy Eggplant

Fri, 15 Aug 2008 02:42:07 -0400

Wok'd Chinese-style spicy eggplant -- posted by Tina Deliciousness

Tortellini and Broccoli Rabe Soup

Thu, 06 Nov 2008 22:31:17 -0500

Collard or mustard greens are good substitutions. Serve with grated parmesan cheese if desired. -- posted by TattooedMamaof2

Collard Greens Surprise

Fri, 05 Dec 2008 18:39:51 -0500

The surprise in this dish is that there is no meat in it unlike traditional recipes for collard greens. Make sure you do not substitute regular salt for smoked. This recipe is from the kitchen of a Southern family friend. -- posted by Celticevergreen

Simple Collards With Yogurt and Old Bay

Sat, 20 Dec 2008 03:05:22 -0500

Just a really easy experimental dish that turned out well. -- posted by Myra

Coconut Milk Braised Greens

Fri, 23 Jan 2009 16:29:42 -0500

Recipe from Whole Foods. States, "Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collard greens, if you like." -- posted by JanuaryBride

Easy Brazilian Collard Greens

Tue, 03 Mar 2009 01:02:27 -0500

This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too. -- posted by blucoat

Just About Jamba's Strawberries Wild

Wed, 01 Apr 2009 10:53:07 -0400

You can make these into popcicles or smoothies! By the way, the smoothie is green instead of pink. From http://www.therawdivas.com/HHH/v02i020.html -- posted by ThatSouthernBelle

Collard Greens With Pecans (Vegan)

Sun, 05 Apr 2009 22:08:06 -0400

No pork fat here! Very flavorful vegan side dish, perfect for a holiday meal. -- posted by Prose

Vegetarian Southern-Style Collard Greens

Sat, 23 May 2009 17:49:37 -0400

Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind! -- posted by Sharon123

African Potato Stew

Sun, 31 May 2009 19:26:53 -0400

This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet. -- posted by Sydney Mike

Miso Mustard Greens

Tue, 16 Jun 2009 01:39:39 -0400

From the Just Bento forums. -- posted by dicentra

Sneaky Chef Green Juice

Wed, 11 Nov 2009 23:48:00 -0500

This can be used to boost nutritional value for lots of recipes! Use in chocolate pudding, milk shakes, green icings, casseroles, etc. Green juice is an extremely nutrient dense food. One tablespoon is equivalent to eating 1/4 cup of spinach leaves. It contains iron, calcium, and enzymes for digestion, as well as chlorophyll and carotens for disease fighting power. And just think, your kids, husband, guests, etc. won't even know! :) This recipe was gleaned from The Sneaky Chef cookbook by Missy Chase Lapine. -- posted by Sharon123

Spicy Collard Greens

Fri, 13 Nov 2009 12:54:31 -0500

Healthy vegetable side dish -- posted by Chef #901913

Stewed Lentils With Cabbage

Tue, 02 Feb 2010 10:08:10 -0500

This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe. (NYTimes Recipes for Health) -- posted by scientist_by_day