This easy Vegan Collard Greens recipe is a meatless take on a Southern classic — full of smoky, savory flavor and vibrant, nutrient-dense greens. It makes a healthy side for heartier mains or pairs wonderfully with a warm slice of tender vegan cornbread for a lighter meal.
If you love collard greens, you might also enjoy other leafy-green dishes such as West African-inspired stews, vegan green gumbo, or a comforting collard miso soup made with similar savory notes.
Quick Look: Vegan Collard Greens
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: 156 per serving
- Protein: 9 g per serving
- Dietary: Vegan (gluten-free and soy-free options available)
- Flavor: Earthy, smoky, and rich with a tender, slightly toothsome texture
- Difficulty: Beginner-friendly
Praise for these Vegan Collard Greens
As a southerner, I learned to make collard greens without meat while keeping the deep, soulful flavor. These vegan collards are slow-simmered with garlic, juicy tomatoes, tamari, and smoked paprika to recreate the savory, smoky notes of traditional greens. They’re perfect for New Year’s Day luck, but just as welcome any day you crave comforting, slow-cooked greens.
Key Ingredients
Collard Greens: Choose crisp, vibrant leaves with sturdy stems.
Garlic: Fresh cloves give the best flavor; pre-minced works in a pinch.
Tomatoes: Ripe fresh tomatoes are ideal; canned diced tomatoes work well off-season.
Tamari (or soy sauce): Adds rich umami and a salty depth; tamari is a gluten-free option.
Smoked Paprika: Provides a smoky, savory note that replaces traditional smoked meat.
See the recipe card below for exact quantities.
How to Make Vegan Collard Greens
- Prepare the greens. Rinse thoroughly in cold water, pat dry, and thinly slice (chiffonade). Remove stems if you prefer a more tender texture.
- Sauté garlic and tomatoes. Warm oil in a heavy pot over medium heat. Add minced garlic and cook 1–3 minutes until fragrant, then add diced tomatoes and cook until softened, about 3 minutes.
- Add the greens. Stir in the chopped collards and a pinch of sea salt so everything is well combined.
- Simmer. Reduce heat to low, cover, and cook until tender, about 30 minutes (longer if you prefer very soft greens).
- Finish and season. Remove from heat and stir in tamari (or soy sauce) and smoked paprika. Taste and adjust seasoning before serving.
Jenné’s Recipe Tips
- Wash well: Soak leaves in cold water to lift dirt, rinse under running water, and pat dry.
- Add broth for pot liquor: For a gravy-like base, add 1/4–1/2 cup water or vegetable broth and an extra tablespoon of tamari.
- Adjust texture: Simmer longer for softer greens or shorter for a firmer, al dente bite.
- Make extra: Double the batch to enjoy leftovers over rice, quinoa, or with cornbread.
- Stems: Remove tough stems if you prefer a more tender final dish.
Serving Suggestions
Serve these vegan collard greens as a flavorful side for lunch or dinner, or add to bowls and soups for extra nutrition and depth. They pair especially well with:
- Vegan Black-Eyed Peas
- Vegan Macaroni and Cheese
- Vegan Red Beans & Rice
- Chipotle Oyster Mushroom Sliders
- Vegan Cornmeal Buttermilk Biscuits or Vegan Cornbread
Storage Directions
- Refrigerate: Cool to room temperature, store in an airtight container for 3–4 days.
- Freeze: Cooled cooked greens freeze well up to 3 months in a freezer-safe container.
- Reheat: Warm in a skillet or microwave. Thaw frozen greens overnight in the refrigerator before reheating.
Vegan Collard Greens FAQs
Can I make these in an Instant Pot? Yes. Sauté aromatics on the sauté setting, add the remaining ingredients, cook at high pressure for 5 minutes, allow a natural release for 5–10 minutes, then finish and season.
What’s the secret to tender collards? Remove tough stems, slice the leaves uniformly (thin ribbons help), add a pinch of salt early, and simmer covered for at least 30 minutes. Adding a little broth helps develop a silky pot liquor.
What seasonings work best? Onions and garlic are classic. Use smoked paprika and tamari for rich, smoky, umami flavor. Tomatoes add acidity, sweetness, and depth.
Can I use frozen collards? Fresh is best, but frozen works in a pinch—watch for extra water and adjust cook time and seasonings.
Allergen-friendly? This recipe is vegan, vegetarian, gluten-free, and nut-free. Swap tamari/soy for coconut aminos to make it soy-free.
More Vegan Recipes For New Year’s Day
Side Dishes
Black-Eyed Pea Fritters
Soups & Stews
Green Gumbo (Vegan Gumbo Z’Herbes)
Side Dishes
Vegan Gluten-Free Cornbread
Recipes
Vegan Black-Eyed Peas (Stovetop + Instant Pot)
If you try this Vegan Collard Greens recipe, please leave a rating and a comment to share how it turned out. Thanks for visiting!
Vegan Collard Greens
This Southern-style vegan collard greens recipe is loaded with savory, smoky flavor and easy to make. It’s a perfect side or a hearty addition to bowls and soups.
Ingredients
- 2 tablespoons oil (olive, avocado, or neutral)
- 3 cloves garlic, minced
- 2 juicy ripe tomatoes, diced (or 1 cup canned diced tomatoes)
- 2 lb collard greens, leaves very thinly sliced (remove stems if desired)
- Sea salt, to taste
- 2 tablespoons tamari or soy sauce
- 1 teaspoon smoked paprika, plus more to taste
Instructions
- Heat oil over medium heat in a large heavy-bottomed pot or cast iron skillet.
- Add minced garlic and sauté on medium-low 1–2 minutes until golden and fragrant.
- Stir in diced tomatoes and cook until softened, about 3 minutes.
- Add chopped collard greens and a sprinkle of sea salt; stir to combine. Reduce heat to low, cover, and cook until tender, about 30 minutes (longer if desired).
- Remove from heat and stir in tamari (or soy sauce) and smoked paprika. Adjust seasoning and serve.
Notes
- Thoroughly wash greens by soaking and rinsing to remove all grit.
- Add 1/4–1/2 cup water or vegetable broth and an extra tablespoon of tamari for a gravy-like pot liquor.
- Cook longer for very tender greens or less for a firmer bite.
- Store leftovers refrigerated for 3–4 days or frozen up to 3 months.
Nutrition (per serving)
Calories: 156 | Protein: 9 g | Carbs: 16 g | Fat: 9 g | Fiber: 10 g | Sodium: 545 mg | Vitamin A, C, Calcium, Iron