1 tablespoon olive oil
1 tablespoon vegan butter
1/2 small white onion, chopped
1 clove garlic, minced
1 bunch collard greens, chopped
1/2 teaspoon red pepper flakes
1 teaspoon paprika
kosher salt and fresh ground pepper, to taste
2 teaspoons apple cider vinegar
1/2 teaspoon liquid smoke
1 cup vegetable stock
1. Heat up skillet with the olive oil. Place the onions in and let them sweat until they start to get translucent. Add in the garlic and then the butter. Now add in the collard greens.
2. Once all vegetables are in, add the spices, apple cider vinegar, liquid smoke, and vegetable stock.
3. Let simmer until most of the liquid is gone. I prefer my greens a little crunchy, so I let them become almost over done. It is up to the chef as to when one wants to stop cooking. If you prefer them just tender, watch the greens until you can pierce with a fork.
Source of recipe: I wrote the recipe. For more information, please go to my blog here: http://veganmiss.blogspot.com/2010/10/southern-food-gone-vegan.html