Photo by Karen Hermann
Serves 4–6
Collard greens
2 bunches collard greens, stems removed
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
½ teaspoon crushed red pepper flakes (or less, depending on taste)
1 teaspoon smoked paprika
3 cups low-sodium chicken or vegetable stock
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke, optional
1 tablespoon sugar or maple syrup
1 teaspoon kosher salt
Cornbread
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons stevia or monk fruit sweetener
1 tablespoon baking powder
½ teaspoon kosher salt
2 large eggs
1 cup almond milk or other milk (more if needed)
4 tablespoons unsalted butter, melted
Wash collard leaves with cold water and a splash of vinegar. Rinse and pat dry. Roll up leaves, cigar-style—a few leaves at a time—and cut into 1-inch strips. In a large Dutch oven over medium heat, heat oil and sauté onions until soft, 5–7 minutes. Add garlic, pepper flakes and paprika and cook an additional minute. Add chopped greens a few handfuls at a time; allow them to cook down, and continue adding until all greens fit into pot. Pour in chicken stock, vinegar, liquid smoke, sugar and salt. Bring to a boil, then lower heat. Cover and simmer 60–90 minutes. Adjust salt, pepper and/or vinegar to taste.
Meanwhile, preheat oven to 425 F. Spray a 9-inch cast-iron skillet with cooking spray. In a large mixing bowl, combine cornmeal, flour, sweetener, baking powder and salt. In another bowl, whisk together eggs, milk and butter. Add wet ingredients to dry and stir until just moistened; do not overmix. Pour into the prepared skillet and bake 20–25 minutes or until golden brown. Remove from oven and spread additional butter on top of cornbread. Allow to cool slightly and serve with collards.
Chef’s tip: Using chicken stock takes this meal from totally meatless to mostly meatless. You can certainly use vegetable stock, but chicken stock will give you a richer flavor.
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