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Southern Smoked Meatless Greens

COOK TIME
1 hr 45 mins
PREP TIME
30 mins
SERVINGS
8-10
RATE THIS RECIPE
(10)
Chef D's Baby Back Pork Ribs + Spicy Peel & Eat Shrimp + Smoked Meatless Greens + Potato Salad
Chef D's Baby Back Pork Ribs + Spicy Peel & Eat Shrimp + Smoked Meatless Greens + Potato SaladNathan Congleton / TODAY
COOK TIME
1 hr 45 mins
PREP TIME
30 mins
SERVINGS
8-10
RATE THIS RECIPE
(10)

Ingredients

  • 5 quarts water
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup vegetable base
  • 1/2 cup barbecue sauce
  • 4 tablespoons liquid smoke
  • 4 tablespoons vegetable or olive oil
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow or orange bell pepper, chopped
  • 1 large yellow onion, chopped
  • 5 cloves garlic, finely chopped
  • 3 pounds collard greens, cleaned and chopped
  • Chef notes

    These vegetarian greens are so good they will fool even the savviest culinary connoisseur. They get their meaty flavor from a blend of savory spices, liquid smoke and barbecue sauce.

    Preparation

    1.

    Bring the water, seasonings, vegetable base, barbecue sauce and liquid smoke to a boil in an 8-quart pot.

    2.

    In a medium-size pan, warm the vegetable oil over medium heat. Add the peppers, onion and garlic and sauté until translucent and tender. About 5-10 minutes.

    3.

    Add the sautéed vegetables to the boiling water then add the chopped collard greens. Reduce heat to a low simmer and cook, stirring occasionally, for about 1½ hours, until tender.