Slow Cooker Vegan Collard Greens

This time of the year within the us, we have a tendency to area unit reminded from each direction regarding the Southern tradition of consumption collards and black-eyed peas on New Year’s Day to usher in sensible luck and money stability with America into the remainder of the year. these days I’m sharing my slow cooking utensil vegetarian collards direction with you to assist your New Year take off right!

Ingredients

• 10 cups chopped collard greens (about one large bunch)
• 1 large yellow onion, sliced
• 5-6 garlic cloves, sliced or minced
• 1 cup water/vegetable broth (plus more if needed)
• 2 Tbsp apple cider vinegar
• 1 Tbsp smoked paprika (mild or hot, to taste)
• 1 Tbsp chili powder
• 1/4 Tbsp cayenne pepper
• 2 Tbsp white vinegar - to clean the collard leaves only!

Finishing ingredients:

• 1/2 tsp liquid smoke
• Low sodium soy sauce, to taste
• Black pepper, to taste

Equipment:

• 6-quart slow cooker (I use this classic Crock Pot slow cooker)

Instructions
Cleaning and chopping the collards:

1. Fill up a clean sink halfway with cool water. Add 2 Tbsp of white vinegar. Put the whole collard leaves into the water, stir them for a couple minutes with your hands or a big spoon - this removes any of the sand or dirt that may have stuck to the leaves.
2. Once the leaves are clean, take them out and remove the thick central stem.
3. After the stems are removed, chop all of the leaves into 1-inch squares or strips. Collards will wilt quite a bit during cooking, so there's no need to chop them more finely. More recipe click here

Source : veganrunnereats.com

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