Plant-based eating has roots in Black culture, and Kwanzaa, celebrated the last week of the year, is no exception. Southern collard greens and black eyed peas are two of the most popular dishes served during Kwanzaa and the New Year. Here are vegan versions to try and enjoy.
Vegan Southern Collard Greens
Recipe Credit: Prahkeet M., Sun’s Flower Creations
Prep Time: 20 minutes | Cook Time: 45 minutes | Serves 8-10
- 4 Medium bunches fresh collard greens (approximately 2 bags pre-cut)
- ½ cup Cooking oil
- ½ Chopped onion
- 6 cups Water
- 1 tbsp Salt
- 2 tbsp Granulated Garlic/Garlic Powder
- 2 tbsp Nutritional Yeast
- 1 tbsp Apple Cider Vinegar
- ½ tsp Black Pepper
- 1 tsp Smoke Flavor Optional
Thoroughly cleanse greens
Wash the greens with your method of choice, drain, then chop or slice in medium thin pieces.
In a stockpot, saute onions in the cooking oil of your choice on medium-high heat. Stir and cook until the onions visibly cook enough without turning brown.
Bring to the boil
Add the 6 cups of water and salt to the stock pot then bring to a boil on high heat. Once the water is boiling, turn the temperature down to medium-high heat and add collard greens. Mix and secure lid on the pot. Continue to cook on medium heat for 30 minutes, stirring every 10 minutes.
After 30 minutes, turn the heat down to very low. Add all dry seasonings and vinegar to your greens. Mix well and secure the lid back on the pot. Continue to cook on very low heat for 15 minutes then turn off heat. Enjoy!
Click here to learn more about the origins of Kwanzaa.