Easy Vegan Collard Greens Recipe

Vegan collard greens are made with fresh collards that are simmered in vegetable broth with cider vinegar and spices making for a wonderful side dish to accompany your holiday dinner or your next BBQ.

A few years back, I was at my husband’s family reunion down in Georgia, a potluck affair where every dish is a point of pride. His Aunt Carol brought a massive pot of greens, and the aroma alone was intoxicating. I grew up thinking you absolutely needed smoked meat to make collards worth eating, so I was a little skeptical.

But one bite, and I was completely converted. They were tender, savory, and had this incredible broth, or “pot likker,” that was tangy and just a little bit sweet. I had to know her secret. When she told me they were entirely plant-based, I was floored. It inspired me to create my own perfect pot of vegan collard greens, a recipe that relies on building layers of flavor instead of meat.

My version focuses on that perfect balance I tasted that day. It’s all about creating a broth so good you’ll want to sop up every last drop with a piece of cornbread. This recipe has become a staple in my kitchen, perfect for Sunday dinners, holiday feasts, or anytime you need a little Southern comfort in a bowl.

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Why This Vegan Collard Greens Recipe Works

Collard greens are a cherished staple in Southern cuisine, traditionally simmered for hours with a piece of smoked pork like a ham hock or bacon. This process tenderizes the tough leaves and infuses them with a deep, smoky, savory flavor. It’s the taste of home for so many of us, a dish that brings comfort and warmth to the table.

The real challenge in creating a memorable vegan version is capturing that same depth and complexity without the meat. It’s not enough to just leave the pork out. You have to intentionally build those layers of flavor back in, and that’s exactly what my recipe does.

This recipe works because it honors the tradition of slow-simmering while using smart, plant-based ingredients to create a rich taste. We start with a base of sweet onion and garlic, building a fragrant foundation. A quality vegetable stock provides the savory body of the broth. Then comes the tang from apple cider vinegar, which cuts through the richness and brightens everything up.

The real twist, the thing that makes this recipe truly special, is the simple addition of granulated sugar. It might seem out of place, but it’s the key to the whole dish. The small amount of sugar doesn’t make the greens sweet. Instead, it expertly balances the natural bitterness of the collards and the sharp acidity of the vinegar, creating a harmonious and incredibly delicious pot likker. It’s this thoughtful balance that makes these vegan collard greens stand out and satisfy even the most traditional Southern palates.

Ingredients for Vegan Collard Greens

The beauty of this recipe lies in its simplicity. We’re using a handful of straightforward ingredients to create something truly special. As with any simple dish, the quality of your ingredients will really shine through, so choose the best you can find.

The most important player here is, of course, the collard greens. Look for bunches with deep, vibrant green leaves that are firm and free of yellow spots or holes. You can often find them pre-washed and chopped in a bag, which is a fantastic time-saver. Just be sure to check the date for freshness.

For the broth, I recommend using a good-quality, low-sodium vegetable stock. This allows you to control the saltiness of the final dish. A stock with mushroom or root vegetable notes can add an extra layer of savory depth that beautifully mimics the richness of a meat-based broth.

• 2 bunches of collard greens, stems removed and leaves chopped
• 1 tbsp extra virgin olive oil
• 1 small sweet onion, diced
• 4 cloves of garlic, minced
• 4 cups of vegetable stock
• 1 tbsp granulated sugar
• 2 tbsp apple cider vinegar
• Sea salt and black pepper to taste

The key ingredient that pulls everything together is the granulated sugar. It’s my little secret for perfectly balanced greens every single time. It tames the bitterness and rounds out the tang of the vinegar, resulting in a pot likker that is absolutely irresistible. It’s a small touch that makes a world of difference.

Step-by-Step Instructions For Making Vegan Collard Greens

This recipe is more about patience than complicated technique. The slow simmer does most of the work for you, melding all the simple ingredients into a truly flavorful dish. I recommend using a large, heavy-bottomed pot or a Dutch oven for this. It will distribute the heat evenly and prevent scorching, which is key for a long cook time.

Step 1: Sauté the Aromatics

Start by heating your olive oil in the pot over medium-high heat. Once it shimmers, add the diced sweet onion. Cook, stirring occasionally, until the onion becomes soft and translucent, which should take about 5 to 7 minutes. You want to cook the sweetness out of it, not brown it. Then, reduce the heat to medium and add the minced garlic. Stir constantly until it’s wonderfully fragrant, about 30 to 60 seconds. Be careful here, as burnt garlic can ruin the whole dish.

Step 2: Wilt the Collards

Now it’s time for the greens. It will look like an impossibly large pile, but don’t worry, they cook down dramatically. Add the chopped collards to the pot, working in batches if you need to. Stir them around to coat them in the oil and mix them with the onion and garlic. Cook for just a couple of minutes, until they begin to darken in color and wilt down, making more room in the pot.

Step 3: Simmer to Perfection

Pour in the vegetable stock, apple cider vinegar, and the granulated sugar. Give everything a good stir to combine all the ingredients. The liquid won’t cover the greens completely right away, and that’s perfectly fine. Bring the mixture to a lively simmer over medium-high heat.

Step 4: Cover and Cook

Once the liquid is simmering, reduce the heat to low, just enough to maintain a gentle bubble. Cover the pot with a tight-fitting lid and let it simmer for one hour. This is where the magic happens. The greens will become incredibly tender and absorb all of that delicious, flavorful broth. Check on it occasionally to give it a stir.

Step 5: Season and Serve

After an hour, remove the lid and give the greens a taste. They should be tender and the broth should be a perfect blend of savory, tangy, and subtly sweet. Now is the time to season with sea salt and freshly ground black pepper to your liking. Start with a little, stir it in, and taste again until it’s just right. Serve them hot with plenty of that delicious pot likker.

How To Serve Vegan Collard Greens

Serving up these greens is one of my favorite parts of making them. While they are a quintessential side dish, they are so flavorful that they can easily be the star of a meal. The best way to serve them is hot, with a generous ladle of the pot likker spooned over the top. That liquid is gold, and you don’t want to waste a single drop.

Traditionally, you’d find collards as part of a larger Southern spread. They are the perfect companion to a variety of comforting dishes. Think about creating a plate with balanced flavors and textures. The slight bitterness and tang of the greens can cut through richer dishes beautifully, making the whole meal more enjoyable.

Here are a few of my favorite ways to serve them:

• The Classic Southern Plate: There’s nothing better than pairing these greens with creamy black-eyed peas, vegan mac and cheese, and a warm slice of cornbread. The cornbread is essential for sopping up that glorious broth at the bottom of the bowl.
• Hearty Grain Bowls: For a healthy and satisfying lunch, spoon a generous helping of the collards and their broth over a bed of fluffy quinoa or brown rice. Top it with some roasted sweet potato cubes and a sprinkle of toasted pecans for a delightful crunch.
• With Plant-Based Proteins: These greens are a fantastic partner for smoky flavors. Try them alongside some pan-fried vegan sausage, a savory lentil loaf, or even some crispy baked tofu.
• A Touch of Heat: I always like to set out a small bottle of hot pepper vinegar on the table. A little dash adds a wonderful spicy kick that complements the greens perfectly. A few shakes of your favorite hot sauce works just as well.

No matter how you choose to serve these vegan collard greens, they are sure to be a hit. They bring a taste of Southern hospitality and comfort to any meal, proving that you don’t need meat to create a deeply satisfying dish.

How To Store & Reuse Vegan Collard Greens Leftovers

One of the best things about making a big pot of collard greens is that the leftovers are often even better the next day. As they sit in the refrigerator, the flavors continue to meld and deepen, making them even more delicious. Proper storage is key to enjoying them for days to come.

First, always allow the greens to cool down to room temperature before packing them away. Storing them while they are still hot can create excess condensation and affect the texture. Once cooled, you have a couple of great options for storage that will keep them fresh and ready for your next meal.

Here’s how I recommend storing your leftover greens:

• In the Refrigerator: Transfer the collards and all of their wonderful pot likker into an airtight container. They will keep beautifully in the fridge for up to 5 days. This is my preferred method, as it makes reheating for a quick lunch or dinner side dish incredibly easy.
• In the Freezer: These greens also freeze exceptionally well. Portion them into freezer-safe bags or containers, making sure to include plenty of the broth. Squeeze out as much air as possible before sealing. They can be stored in the freezer for up to 3 months. To use, simply thaw them overnight in the refrigerator.

When you’re ready to enjoy your leftovers, the best way to reheat them is gently on the stovetop. Place them in a small saucepan over medium-low heat and warm them until they are heated through. This method preserves their tender texture much better than a microwave. And don’t just reheat them. Get creative! Leftover collards are a fantastic ingredient to incorporate into new dishes. Try chopping them up and adding them to a hearty bean soup, tossing them with pasta and garlic, or folding them into a savory vegan quiche.

Substitutions & Variations For Vegan Collard Greens

While I believe this recipe is perfect as it is, one of the joys of home cooking is making a dish your own. This vegan collard greens recipe is a wonderful foundation that you can easily adapt to suit your tastes or use up what you have on hand. Don’t be afraid to experiment a little, it’s how you discover new family favorites.

The core method of simmering sturdy greens in a flavorful broth can be applied in many different ways. Whether you’re looking to add a little extra spice, a hint of smokiness, or try a different type of green altogether, there are plenty of simple swaps and additions you can make.

Here are a few variations and substitution ideas to get your creativity flowing:

• Swap the Greens: If you don’t have collards, this recipe works wonderfully with other hearty greens. Try it with Lacinato kale (also known as dinosaur kale), mustard greens for a peppery kick, or turnip greens. You may need to adjust the simmering time slightly, as some greens cook faster than others.
• Introduce Some Smoke: To replicate that classic smoky flavor from a ham hock, add about a teaspoon of smoked paprika or a few drops of liquid smoke when you add the vegetable stock. Using a smoked sea salt at the end is another fantastic way to add a subtle smokiness.
• Turn Up the Heat: For those who like a little spice, add a pinch of red pepper flakes along with the garlic. You could also sauté a minced jalapeño or serrano pepper with the onion at the beginning for a more integrated heat.
• Vary the Vinegar: Apple cider vinegar is a classic choice, but you can certainly experiment. Red wine vinegar would add a different kind of robust tang, while a splash of balsamic vinegar at the end would add a touch of complex sweetness.
• Try a Different Sweetener: If you prefer to avoid granulated sugar, a tablespoon of pure maple syrup or coconut sugar will work just as well to balance the flavors.

Feel free to mix and match these ideas to create your perfect pot of greens. The goal is to make a dish that you and your family will absolutely love.

Vegan Collard Greens

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Fresh collard greens are simmered in vegetable broth with cider vinegar and spices making for a wonderful side dish to accompany your holiday dinner or your next BBQ.

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Ingredients

• 2 bunches of collard greens, stems removed and leaves chopped
• 1 tbsp extra virgin olive oi
• 1 small sweet onion, diced
• 4 cloves of garlic, minced
• 4 cups of vegetable stock
• 1 tbsp granulated sugar
• 2 tbsp apple cider vinegar
• Sea salt and black pepper to taste

Instructions

1. In a large pot (I used an enameled cast iron pot) heat the olive oil over medium high heat. Add the onion and cook until tender.
2. Reduce heat to medium and add the minced garlic. Saute until the garlic is fragrant.
3. Add the chopped collards to the pot and mix well. Cook for about 2 minutes. Then add the vegetable stock, granulated sugar and apple cider vinegar.
4. Cover and simmer for 1 hour.
5. Taste and add sea salt and pepper as needed.

Notes

Adapted from The Minimalist Kitchen by The Faux Martha

5 FAQs About Vegan Collard Greens

Here are some straightforward answers to the most common questions I receive about this vegan collard greens recipe.

How do you get the bitterness out of vegan collard greens?

Collard greens do have a natural bitterness, but the right preparation and cooking method can mellow it beautifully. The first step is to properly prep the greens by removing the thick, fibrous stem that runs down the center of each leaf. This part holds a lot of the bitterness. After chopping the leaves, a thorough wash also helps.

The real magic happens during the cooking process. A long, slow simmer is crucial for breaking down the tough cell walls of the greens, which not only makes them tender but also significantly tames their bitter flavor. In this specific recipe, the other ingredients play a key role. The acidity from the apple cider vinegar cuts through the bitterness, while the small amount of granulated sugar provides the perfect counterbalance. It doesn’t make the greens sweet, but it rounds out the flavor profile, creating a harmonious and delicious result where the bitterness is a pleasant, earthy note rather than an overwhelming taste.

Can I make these vegan collard greens in a slow cooker?

Yes, you absolutely can, and it’s a fantastic, hands-off method. A slow cooker is perfect for achieving ultra-tender greens. To adapt the recipe, you’ll still want to do the first step on the stovetop. Sauté the onion in a skillet until soft, then add the garlic and cook until fragrant. This step develops a crucial layer of flavor that you don’t want to skip.

Once your aromatics are ready, transfer them to the basin of your slow cooker. Add the chopped collards, vegetable stock, apple cider vinegar, and sugar. Give everything a good stir, secure the lid, and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. The greens will be perfectly tender and infused with all the flavors of the broth. This is an especially great option for holidays when stovetop space is at a premium.

What makes these vegan collard greens taste so flavorful without meat?

The secret to incredibly flavorful vegan collard greens is building flavor in layers. We don’t rely on just one ingredient for taste. We start by creating a savory foundation, or mirepoix, by slowly cooking sweet onion and garlic in olive oil. This coaxes out their natural sweetness and creates an aromatic base for the entire dish.

Next, we use a high-quality vegetable stock. A good stock provides a savory depth that forms the backbone of the pot likker. The biggest flavor enhancers are the apple cider vinegar and the sugar. The vinegar adds a bright, acidic tang that keeps the dish from tasting flat, while the sugar balances that acidity and the greens’ natural bitterness. The long, slow simmer is the final step, allowing all of these individual components to meld together into a single, complex, and deeply satisfying broth that is just as rich and delicious as any meat-based version.

Are vegan collard greens healthy?

Yes, they are incredibly healthy. Collard greens themselves are a nutritional powerhouse. They are a member of the cruciferous vegetable family and are loaded with essential nutrients. They are an excellent source of Vitamin K, which is vital for bone health, as well as Vitamin A and Vitamin C, which are powerful antioxidants that support immune function.

This particular recipe is especially wholesome. By omitting the traditional cured meats like bacon or ham hocks, we eliminate a significant amount of saturated fat, cholesterol, and sodium. Instead, this recipe gets its flavor from vegetables, herbs, and spices, and uses heart-healthy extra virgin olive oil. It’s a wonderful way to enjoy a classic Southern comfort food that is packed with fiber, vitamins, and minerals, making it a delicious and nourishing addition to any meal.

Why are my vegan collard greens still tough?

If you find that your collard greens are still tough after the recommended cooking time, the answer is almost always simple: they just need more time. The one-hour simmer is a general guideline, but the exact time can vary based on a few factors, such as the age and maturity of the collard greens. Younger, more tender leaves will cook more quickly than older, tougher ones.

Patience is truly a virtue when it comes to cooking collards. If they aren’t as tender as you’d like, simply put the lid back on the pot and let them continue to simmer over low heat. Check them every 20 to 30 minutes until they reach your desired level of tenderness. Make sure there is still enough liquid in the pot to prevent them from scorching. If the pot likker has reduced too much, just add another splash of vegetable stock or water. Don’t rush the process, that slow cook is what makes them melt-in-your-mouth delicious.

Try These Recipes Next

If you loved this recipe, I know you’ll enjoy some of my other favorites.

• Healthy Green Recipes for St. Patrick’s Day: A great collection of vibrant and wholesome green dishes that are perfect any time of year.
• Vegan Smoked Potato Soup: A creamy, comforting soup with a wonderful smoky flavor that’s completely plant-based.
• Smoky Vegan Quinoa Chili: A hearty and satisfying chili packed with protein and flavor, perfect for a chilly evening.

Let me know which one you try first!