No Pork Collard Greens

Prep Time: 30 minutes

Cook Time: 2 hours 


6 small bunches collard greens 

3 cups tomatoes, whole, peeled, crushed (use a high-quality canned product here such as San Marzano) 

5-6 cups vegetable stock or broth (sodium free)

1 tablespoon olive oil 

1 tablespoon kosher salt 

2 tablespoons white soy sauce 

1 bottle Serrano & Green Tomato hot sauce 

2 tablespoons garlic, crushed, minced 

½ cup yellow onion, finely diced 

¼ teaspoon paprika 

¼ teaspoon red chili flakes 


1. Clean the collard greens by removing the leaves from the stems. Discard the stems. Stack the leaves and roll them up, cut into small pieces horizontally. 

2. Place the cut greens into a colander in the sink and rinse very well, removing all dirt, grit and until the water runs clear. 

3. Combine all ingredients in a deep cast iron pot or Staub. Cook covered on medium-low for 2 hours or until the greens are completely tender, string occasionally. 

4. At the 2 hours mark the stock should be mostly evaporated at this point, leaving just enough liquid to barely cover the greens. Serve straight from the cooking vessel family style