Create Your Own Vegan Collard Greens Recipes

Mustard, turnip and collard greens recipes are easy to create from scratch. Many people are afraid of dark leafy greens -- I used to be one of them! I mean, anything that is THAT good for you has to be yucky, right? Not necessarily...

Although collard, mustard and turnip greens (and even beet greens) have a strong flavor due to their nutrient content, they can be made to taste delicious and satisfying.

So let's begin with how to select the perfect greens for the job, and then we'll set to work choosing a cooking technique and "Vegan Flavor Matches" to match your exact tastes.

How To Select Greens

Look for Greens that are firm and not wilting at all. The leaves should look pretty and "at attention", and of course GREEN.

How To Clean and Prep Greens

Fill a large bowl or Salad Spinner with fresh water and 1-2 Tbsp. of lemon juice (or other foodie acid like Apple Cider Vinegar) and soak for 5-10 minutes. Rinse. Your greens are now ready to be made into new and unique mustard, turnip or collard greens recipes.

Just one more thing...

Remove the lower stalks before cooking. Of course, if they seem soft and tender, you can cook them with the leaves.

How To Cook Greens

Braised Greens
Helps to break down the tough fibers in the green leaves and stalks...

Parboiled Greens
Cook in boiling water first, then continue with another cooking technique...

Sautéed Greens
Super simple way to cook your greens - my favorite...

Steamed Greens
Not my favorite technique, but it has its place...

Greens Vegan Flavor Matches

Butter, non-dairy (I like Earth Balance)
Cream, non-dairy (I like Silk Soy Creamer. Use sparingly -- this is not a health food)
Garlic
Lemon
Mint
Mushrooms
Mustard
Onions
Pepper, Black
Soy
Vinegar
Walnuts

Psssst...Get ALL the Flavor Matches found throughout VeganCoach.com all in one place with this handy dandy e-book Your Guide To Vegan Flavor Matches.

CLICK HERE TO ASK A QUESTION
ABOUT COOKING COLLARD/MUSTARD/TURNIP GREENS

Greens Helpful Hints

• One pound of raw will typically serve 2-3 people. It seems like a lot until it's cooked -- it WILL shrink!
• Never wash before storing, or they'll wilt. :o(
• To freeze for a long period, blanch till the color turns bright in hot boiling water for 2 minutes. Drain in a colander and run cold water over the top. Remove any excess water from the surface (setting it out to dry works great) and place in freezer bags, or containers. Then when needed, thaw to room temperature, removing only as much veggie as you require.
• Did your veggie lose it's color when cooked? That means it's been overcooked, and it's lost many nutrients that you need.

Discover the Nutritional Value of Greens:

World's Healthiest Foods.com - Mustard
World's Healthiest Foods.com - Collard
World's Healthiest Foods.com - Turnip

If You Like Greens Try...

Bok Choy!

Kale!

Spinach!

Swiss Chard!

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