‘Messa’ Collards

5.0 (1 reviews)

1 Tbsp. olive oil
1 small yellow onion, chopped
1 large garlic clove, minced
1 lb. fresh collard greens, trimmed of heavy stems, washed, and coarsely chopped
1 cup vegetable stock
Salt and black pepper, to taste
1 1/2 Tbsp. cider vinegar or 1 tsp. liquid smoke

• Pour the oil into a slow cooker set on high heat. Add the onions and garlic and cook, covered, while preparing the remaining ingredients.
• Add the collards and stock to the slow cooker and season with the salt and pepper. Change the setting to low and cook, covered, for 6 hours, until the collards are tender.
• Just before serving, stir in the vinegar or liquid smoke.

Makes 4 servings

From Robin Robertson’s Fresh From the Vegetarian Slow Cooker

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind