Name: Eat Them Right Out of the Pot Vegetarian Collard Greens
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Water, or as needed - 4 cups; Apple cider vinegar - ¼ cup; Seafood seasoning (such as Old Bay®) - 1 tablespoon; Olive oil - 1 tablespoon; Collard greens, trimmed and cut into 2-inch strips - 1 bunch; Jalapeno peppers, diced - 2 small; Garlic, halved lengthwise, or more to taste - 3 cloves; Salt and ground black pepper to taste - 3 cloves

Ingredients for - Eat Them Right Out of the Pot Vegetarian Collard Greens

1. Water, or as needed 4 cups

2. Apple cider vinegar ¼ cup

3. Seafood seasoning (such as Old Bay®) 1 tablespoon

4. Olive oil 1 tablespoon

5. Collard greens, trimmed and cut into 2-inch strips 1 bunch

6. Jalapeno peppers, diced 2 small

7. Garlic, halved lengthwise, or more to taste 3 cloves

8. Salt and ground black pepper to taste 3 cloves

How to cook deliciously - Eat Them Right Out of the Pot Vegetarian Collard Greens

1 . Stage

Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.

2 . Stage

Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours.

3 . Stage

Drain water from greens and mash garlic cloves; season with salt and pepper.