< From My Family to Yours

Ohh Collards!

Serves 6 | Prep Time: 15 mins | Total Time: 40 mins

Submited by Michelle Grandy

About the Recipe

Collard Greens has long been the “go to” greens cooked by my Grandmother Gussie, growing up. As a matter of fact, we ate them more than once weekly. Living in public housing meant we did not have a traditional garden nor yard space. However, my grandmother would barter work with community gardener friends to allow our family to grow vegetables, including collards. 

I grew up watching my Grandmother Gussie clean and cook collards for hours. Once the collards were cleaned, my grandmother would cook them for at least four hours. Undoubtedly, I cleaned and cooked my collards the same way and sure enough, my sons watched me clean and cook collards this way.

Ingredients

  • 2 bunches organic collard greens, cleaned, shredded, including stems 
  • 1 medium sweet onion, sliced 
  • 4 medium sized turnips, chopped 
  • 3 garlic cloves 
  • 1 bouillon cube or 2–3 cups broth 
  • 1 teaspoon of turmeric powder 
  • 1 teaspoon of thyme 
  • 1 teaspoon cumin powder 
  • 2 tablespoons of Bragg’s liquid amino 
  • 2 tablespoons of Tabasco sauce  (or to taste) or 1 tablespoon  of red pepper flakes 
  • 2 tablespoons of rice vinegar  
  • 2 tablespoons liquid smoke 
  • 2 tablespoons grape seed oil 
  • Black ground pepper to taste 
  • 2 cups water 

Directions

Instant Pot Preparation

  1. Using an Instant Pot, place onions, turnips, all seasonings/spices, water and collards. Use hands to massage and integrate ingredients. 
  2. Cover pot and press the steam option (10 min). Add five more minutes to cooking. Cook per Instant Pot.  

Stovetop Preparation

  1. Bring medium pot of boiling broth or 2 cups water. If water, then place chicken bouillon and continue to boil. 
  2. Place all ingredients in pot and boil for 2 minutes, and then allow simmering for one hour, stirring and tasting broth throughout. Collards will become tender. Enjoy!

About the Contributor

Michelle Grandy cooks each meal as if nurturing her own body and soul. Her culinary journey began at age 9 while growing up in public housing in Washington, DC, within walking distance of the White House, where she watched her grandmother Gussie cook. It became a daily routine for Michelle, often completing meals started by her grandmother, her food mentor. With kitchen training acquired in DC, Atlanta, NY, and SC, she perfected her skills. Today, she embraces her passion for vegan cooking with creativity, healing, and love. 

She is a wellness enthusiast who inspires people to eat healthy and see food as a source of nourishment and a ritual celebrating your body.

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