This post contains affiliate links. Please see our disclosure policy.
This easy Vegan Collard Greens recipe is a meatless twist on a Southern classic – packed with smoky rich flavors and vibrant nutrient-packed greens. It is the perfect healthy side dish for heartier mains or simply enjoy with a slice of warm cornbread for a lighter meal.
This vegan collard green recipe was originally published on April 16, 2017. It was updated with new photos and recipe information on March 25, 2024.
The recipe for these greens is also in my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks.
You may wonder how to cook collard greens without meat and not sacrifice flavor. Rest assured, this flavor-packed collard greens vegan recipe is rich, savory, and deeply satisfying. Fresh collard greens are slow-simmered with garlic, juicy tomatoes, tamari, and smoked paprika for a soulful dish that replicates the essence of Grandmama’s classic greens.
Collard greens are extremely nutrient-dense, high in vitamins K, A, E, manganese, calcium, b vitamins, iron, and fiber (source). This recipe is one of my favorite ways to prepare them and makes a great addition to your weekly rotation of side dishes. You can serve these tender greens in a variety of ways, from alongside Southern-inspired dishes to including them in wraps, tacos, or bowls, or even on top of pizza! For more leafy green recipes, try my whole roasted cabbage, collard miso soup, or kale kimchi salad.
Ingredients
Collard Greens: Choose collard greens that have crisp, vibrant green leaves and firm, sturdy stems.
Olive Oil: Adds a rich flavor that enhances the overall flavor of this vegan greens recipe. You can also swap it for a neutral-tasting oil like avocado oil.
Garlic: Use fresh garlic cloves for the best flavor or use store-bought pre-minced garlic for quicker preparation.
Tomatoes: Choose the ripest tomatoes for the juiciest flavor or use a can of diced tomatoes if you can’t find fresh ones in season.
Tamari: The rich umami taste adds a robust flavor and is a great gluten-free option. Or use normal soy sauce if you prefer.
Paprika: Smoked paprika gives these meatless collard greens a rich, savory, and smoky flavor, no pork required!
How to Make Vegan Collard Greens
- Prepare collard greens. Thoroughly rinse the greens in cold water, pat them dry with a clean dishcloth or paper towel, then thinly chop them.
- Sauté garlic. Warm the oil in a heavy-bottomed pot over medium heat on the stovetop. Add the garlic and sauté until it is soft and fragrant, for about 3 minutes.
- Add tomatoes. Stir in the diced tomatoes and cook until softened, for about 3 minutes.
- Add greens. Add the chopped collard greens and a sprinkle of sea salt and stir well until all of the ingredients are combined.
- Simmer. Reduce the heat to low and cover the vegetarian greens with a lid. Cook until tender, for about 30 minutes, or longer depending on your texture preference.
- Add remaining seasonings. Turn off the flame then stir the soy sauce and smoked paprika into the vegan collards until well combined. Adjust the seasonings to suit your taste as needed. Serve!
Recipe Pro-Tips
- Thoroughly wash the greens. Be sure to remove all dirt and debris between the leaves by soaking them in cold water to lift any grime, then rinsing them under cold running water and patting them dry before cooking.
- Add a broth. If you want your collard greens vegetarian recipe to have a “pot gravy” or broth, add ¼-½ cup of water or vegetable broth and an additional tablespoon of tamari for a richer flavor and texture.
- Adjust the texture. Enjoy soul food collard greens with no meat at varying textures. Cook the greens longer if you want them softer and more tender or cook them less if you want more of an al dente texture.
- Double the recipe. Make a big batch of collard greens without meat to enjoy throughout the week in a variety of ways – as a side, served over rice or quinoa, or added to your favorite meals.
- Optional: remove the stems. Whether or not you want to remove the stems of the collard greens depends on personal preference and the texture you desire. The stems can be tough and fibrous towards the bottom of the leaves; remove them if you prefer a more tender end result.
Recipe Variations
Below are optional variations for ingredients to add and how to season collard greens without meat.
- Spice it up: add an extra kick to vegan southern collard greens by including red pepper flakes or hot sauce.
- Add extra veggies: feel free to include additional vegetables like diced yellow onion, and red bell peppers, or substitute half of the greens with chard for a flavor twist.
- Include vinegar: add 1-2 tablespoons of apple cider vinegar or distilled white vinegar to balance the bitterness of the greens and help tenderize them further.
Serving Suggestions
Enjoy this vegetarian collard greens recipe as a flavorful side dish with your favorite main courses for lunch or dinner, or add them to your favorite recipes from bowls to soups for extra nutrition and flavor. Below are some of my favorite recipes to serve with this dish.
- Southern Vegan Black Eyed Peas
- Vegan Macaroni and Cheese
- New Orleans Style Vegan Red Beans & Rice
- Chipotle Oyster Mushroom Sliders
- Vegan Cornmeal Buttermilk Biscuits
Storage Directions
- Refrigeration: Allow collard greens to cool to room temperature before transferring them to an airtight container and storing them in the refrigerator for 3-4 days.
- Freezing: Store cooled, cooked greens in a freezer-safe container for up to 3 months.
- Reheating: Reheat greens in the microwave or a skillet on the stovetop until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Yes, you can make this collard greens recipe vegan style in an instant pot instead of on the stovetop. First, use the sauté setting to cook the onion in the oil. Then add the remaining ingredients and cook for 5 minutes at high pressure. Allow the pressure to release naturally for 5-10 minutes, quick-release the rest of the pressure, then serve!
I highly recommend using fresh greens for the best flavor, but you can use frozen collard greens in a pinch. Keep in mind that frozen greens will likely release more water while cooking so you may need to adjust the cooking time and seasonings accordingly.
Yes! This collard greens recipe is vegetarian, vegan, gluten-free, and nut-free. It is not soy-free from the tamari, but you can swap it for coconut liquid aminos if needed.
More Plant-Based Side Dish Recipes
- Gochujang Oven Roasted Carrots
- Perfect Air Fryer Green Beans
- Black Eyed Pea Salad
- Chili Lime Glazed Sweet Potatoes
- Beet Fennel Salad
Vegan Collard Greens
Ingredients
- 2 tablespoons oil, olive oil, avocado, or another neutral oil
- 3 cloves garlic, minced
- 2 juicy ripe tomatoes, diced or 1 cup of canned diced tomatoes
- 1 large bunch of collard greens, leaves very thinly sliced; remove the stems if desired
- sea salt
- 2 tablespoons tamari, or soy sauce
- 1 teaspoon smoked paprika , + more to taste
Instructions
- Heat the oil over medium heat in a large heavy-bottomed pot, like a cast iron pot or Dutch oven.
- Add the minced garlic and sauté on medium-low for 1-2 minutes or until it is golden.
- Stir in the tomatoes and cook until soft, stirring occasionally, for about 3 minutes.
- Add the chopped collard greens and a sprinkle of sea salt and stir well. Reduce the heat to low and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.
- Turn off the flame. Stir in the soy sauce and smoked paprika, seasoning with additional to taste as needed.
Notes
- Refrigeration: Allow collard greens to cool to room temperature before transferring them to an airtight container and storing them in the refrigerator for 3-4 days.
- Freezing: Store cooled, cooked greens in a freezer-safe container for up to 3 months.
- Reheating: Reheat greens in the microwave or a skillet on the stovetop until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
- Thoroughly wash the greens. Be sure to remove all dirt and debris between the leaves by soaking them in cold water to lift any grime, then rinsing them under cold running water and patting them dry before cooking.
- Add a broth. If you want your collard greens vegetarian recipe to have a “pot gravy” or broth, add ¼-½ cup of water or vegetable broth and an additional tablespoon of tamari for a richer flavor and texture.
- Adjust the texture. Enjoy soul food collard greens with no meat at varying textures. Cook the greens longer if you want them softer and more tender or cook them less if you want more of an al dente texture.
- Optional: remove the stems. Whether or not you want to remove the stems of the collard greens depends on personal preference and the texture you desire. The stems can be tough and fibrous towards the bottom of the leaves; remove them if you prefer more tender greens.
I’m in Canada and have only recently seen collard greens in the store. I have never eaten them because they’re just not something that’s been available up here until now. I had no idea how to cook them, but I’ll try your recipe. Thank you.
phenomenal!
This recipe is so yummy!! I never made collard greens before and these were so good. Just as good as some I had years ago at a restaurant in Atlanta. I didn’t have any soy sauce on hand so used a splash of apple cider vinegar. Thanks so much.
I made these Collard greens for a first time ever making collards. They were a hit! Had me & my neighbors asking for more