This healthy Southern Keto Collard Greens Recipe has a hint of maple sweetness and a punch of apple cider vinegar sourness that makes this recipe a yummy vegan way to enjoy fresh collard greens. It's a perfect down-home southern side dish that is good for you. That first bite will take you back to grandma's family table and you're going to be surprised that you don't need bacon fat or ham hocks to make great-tasting collard greens!
Using a sharp knife trim the large vein of the stem off of the leaf. Discard stems.
Wash leaves under cold water, then pat dry with a paper towel.
Tightly roll the stack of leaves lengthwise, like a cigar. Cut collard greens crosswise into 1/4 inch pieces.
Place the olive oil in a large pot, heat over medium heat.
Add onion and garlic, saute until slightly tender.
Add collards and saute for 3 minutes.
Now the magic is about to happen; you will make a sweet & sour pot liquor for this recipe. Add vegetable stock, maple syrup, vinegar, pepper, and salt. Cover pot and turn heat to low—Cook for 45 minutes.
Check every 15 minutes or so to be sure there is plenty of pot liquor (liquid). If it seems to be drying out, then turn down the heat a bit and add 1/4 cup or more if need of vegetable broth.
Serve warm, top with Blend 11 nut and seed blend mix or your favorite topping.
One of my favorite ways to top my collards is with nuts and seeds. It gives a sweet, nutty crunch to the collards that I really enjoy. I like using Blend 11 - Low FODMAP Seed Mix. It is a mixture of nuts, seeds, cacao nibs, berries, puffed millet, and amaranth. You can also stir in one of the following.