Vegan Collard Greens

I’m not sure if I posted this recipe before but I have to say when some things are made accidentally, they can sometimes be the best results.

Last Thanksgiving as I was preparing a meal for my family, I decided to make collard greens. I haven’t made collard greens in forever and I legit forgot how much time it takes. Between the washing and soaking (and more washing and soaking), cooking, marinating, the entire process can take up to 5 hours. Sometimes more.

As Maks and I adjust to a healthier lifestyle and incorporate more veggies in our diet, sometimes one has to sacrifice some time to get healthy. Collard greens is traditionally made with either ham hocks or a turkey leg. Sometimes I didn’t have access to either, so I did without and substituted the greens with veggie broth.



1 pound of collard greens, thoroughly soaked and washed.

3 cups of veggie broth

1 large onion, chopped.

2 garlic cloves, chopped.

2 Tablespoons of olive oil

A pinch of red pepper flakes

Seasoning Salt




Soak the collard greens to make sure they are thoroughly washed. I usually soak them in cold water with salt for 30 minutes, drain, rinse, and re-soak. I do this several times, with a minimum of three washes. This is to cut down the bitterness of the greens, but also to kill any residual bugs hiding in the leaves.

In the meanwhile, chop the onion and garlic and put it in a large pot. Pour 1 Tablespoon of olive oil and sautée the onion and garlic. Turn off the fire after a few minutes.

Once the leaves are thoroughly washed to your liking, strip the leaves and cut them into 1-inch, 2-inch strips. Pour them into the pot with the onion and garlic mixture, and add the veggie broth with the additional tablespoon of olive oil.

Cook until boiling, and then let it simmer. The greens should eventually go from bright green to dark money green. This should take a minimum of

Add seasoning salt, pepper, and red pepper flakes as needed.

Total time:

Depending on how much you wash the greens, this could take a minimum of four hours. The actual cooking part takes around 45 minutes. Many people often have the greens soak overnight to cut down on the time spent in the kitchen.

Do you have a recipe for vegan collard greens? How did it turn out?



Russian Soul Sunday – Southern Cabbage

Okay, so I’m posting a Russian Soul Sunday recipe on a Monday; forgive me. It was my birthday weekend and it was super fun! More on that later. Here is the recipe I’d used.

I should’ve taken pictures of it but take my word on it, it was great! I added sausage and potato to make it more filling. I usually add a side of hot water cornbread but I didn’t have enough yellow cornmeal. Maybe next time.


This is a photo of Bear from last week, eating homemade chili. I figured I needed to add a pic of him to this post to make it a bit more interesting.

Happy Feelings

Russian Soul Sundays.

It was a term M. and I came up with when we first got married. We would have one day a week where we’ll have soul food and Russian cuisine. It was a great idea at first and we did employ it a few times. Then after a while, laziness (I’ll keep it real) came in and well, Russian Soul Sundays was out.

Now, it’s back!

As Bear gets older and we’re trying to expand our family, I want our kids to recognize both sides of their identity. I don’t want them to be unfamiliar by collard greens, Russian salad, or the like because we never had it in the home. I want them to recognize a kale leaf as much as they would be familiar with sweet potato pie or pierogis.

Today I’m cooking pork pot roast with a side of nalystnyks. Personally, I’ve never made nalystnks so this is going to be an interesting experiment. Originally I wanted to include fried chicken as the main course but since we just went grocery shopping, I’m making pork roast. I might include some black eyed peas as another side to make sure we have a filling dinner.

This would be the part where I’ll include pictures but since I don’t have any (I’m still cooking), you just have to take my word for it. I’ll post an update tomorrow or later today as to how it turned out. I’ll probably create a special category just for this. 🙂

Happy Sunday, fam!