Vegan Collards with Carrots and Tahini

Let collards sweeten your carrots for my healthiest twist yet on classic Southern collard greens. Use red onions for more phytonutrients and of course tahini instead of bacon or fatback. These were a hit at our family’s Christmas brunch. I’m making another big batch for luck and money on New Year’s Day.

Update: these vegan collards were a big hit at my beans and greens party! I also took a jar over to a rugged, true-Southern neighbor whose wife had just gotten out of the hospital. He wrote this note which made me do the happy dance:

Linda, Ok – after two nights of partaking, your collards are now deemed the best we have ever had! Thanks again. Our best, Dick

If Dick and Jane like these collards, your family will too!

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Vegan Collards with Carrots and Tahini

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Course

side dish

Cuisine

Southern

Prep Time

20 minutes

Cook Time

25 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 teaspoon olive oil
• 1 medium red onion chopped
• 2 medium carrots cut length-wise and then across into half-moons
• 1/4 teaspoon ground chipotle
• 1 1/4 pounds collards 8 cups chopped, stems and leaves separated
• 1 cup water
• 2 tablespoons tahini
• 1 teaspoon salt

Course side dish Cuisine Southern Prep Time 20 minutes Cook Time 25 minutes Servings servings MetricUS Imperial Ingredients 1 teaspoon olive oil 1 medium red onion chopped 2 medium carrots cut length-wise and then across into half-moons 1/4 teaspoon ground chipotle 1 1/4 pounds collards 8 cups chopped, stems and leaves separated 1 cup water 2 tablespoons tahini 1 teaspoon salt

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Instructions

1. Heat olive oil in a large pot over medium-low heat. Cook chopped onion and carrots until soft, about 5 minutes, occasionally stirring to prevent burning. Stir in chipotle powder.
2. Rinse collards and tear or cut stems away from leaves. Chop stems into 1/4-inch lengths, stir into onion mixture, and cook stems for 5 minutes. Cut collard leaves into ribbons about 3 inches long and 1/4 inch across. Add remaining ingredients. Stir, reduce heat to simmer, and cook covered until tender, fifteen to twenty minutes.
3. Stir well before serving so tahini is spread evenly throughout the greens. Taste and adjust seasonings. Serve hot with optional hot sauce or vinegar. Keeps refrigerated for a week or frozen for a year.

Recipe Notes

• When cooking for a crowd, double or triple all the ingredients except the water. One cup plus whatever is on the leaves will be plenty to provide steam. If your pot doesn't seem big enough to hold all the collards,  add the chopped leaves in batches after the onions and stems are tender. Stir the onion mixture into the leaves to wilt them, cover, and cook for two or three minutes while you chop the next batch of leaves. You'll be surprised how much room there is when you open the pot again!
• For another crowd-pleasing collards recipe, try my Collards in Peanut-Lime Sauce.