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Southern Smoked Meatless Greens
Chef D's Baby Back Pork Ribs + Spicy Peel & Eat Shrimp + Smoked Meatless Greens + Potato Salad
Nathan Congleton / TODAY
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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.


    • 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


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.

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