This Southern-style Vegan Collard Greens recipe is loaded with satisfying rich, savory flavor and is super easy to make! It is the perfect side dish for your favorite main courses or a great addition to meals that could use extra greens.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: American
Keyword: vegan collard greens
Servings: 4
Author: Jenné
Ingredients
2tablespoonsoilolive oil, avocado, or another neutral oil
3clovesgarlicminced
2juicy ripe tomatoesdiced or 1 cup of canned diced tomatoes
1large bunch of collard greensleaves very thinly sliced; remove the stems if desired
sea salt
2tablespoonstamarior soy sauce
1teaspoonsmoked 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
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.
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.
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.