We can all agree that southern collard greens is a dish infused with soul…and fatback, bacon, or smoked turkey. But what happens when we take the meat out of the stockpot?
Are the collards any less tasty? Is cooking collard greens without meat even possible? “Yes, it is very possible to make collard greens without the meat,” assures vegan cookbook author Katrina Gay.
Born and raised in Virginia and currently residing in Hampton Roads, Gay is well acquainted with the classic soul food dish and was more than happy to take on the challenge of cooking collard greens without meat.
“I grew up eating Southern style, and I turned to a plant-based diet about 28 years ago. So, to duplicate the flavor profile of collards [for a vegan version], I’m very familiar with what the original one tastes like.”
Prepping the Collard Greens
Gay’s meatless recipe begins by selecting a nice bunch of collards. “Depending on how much you want to cook, one bunch or two bunches of collard greens will do,” says the Soulful And Vegan author. If you don’t like the texture of collard green leaves, Gay suggests substituting kale or Swiss chard.
She cleans the collards by soaking them in water for a couple of hours to wash away any grit. Then Gay removes the stems with a knife and loosely chops up the leaves to prep them for cooking.
A Flavorful Texture Experience
The cookbook author shares the classic collard greens recipe, which gets its rich flavor from fatback (hard pork fat) or smoked/salted meat (like smoked turkey, bacon, or hammocks) simmered with the collards.
Successfully cooking collard greens without meat requires two main things. “People equate the great taste with the smokiness and the spices—that’s where the traditional flavor profile comes from,” shares the southern food expert.
For vegan collard greens, Gay turns to mushrooms or tofu to deliver the satisfying “texture” diners have come to expect from this soul food favorite. “I use portobello, shiitake or king oyster mushrooms,” she reveals about meat substitute options for this side dish.
“Some people also use tofu. The extra-firm tofu is better than the regular tofu because it holds up when cubed and chopped,” she notes about another ingredient that provides a meat-like texture. “And what’s really nice about the mushrooms and tofu is they soak up the flavor of the broth,” she adds.
By Jocelyn Amador
