The real secret within this Vegan Southern-Style Collard Greens is the addition of bold, smoky flavors which boost the flavor of the greens above any other.
Originally Published on: Dec 9, 2016
Chopped onions and garlic are sauteed for an aromatic base then the collard greens are slowly braised in juicy tomatoes, fragrant herbs, and deep spices.
Smoked paprika is the spice that provides the vegan collard greens with a distinctive background smokiness to amp the flavor. With the amount of flavor packed into this dish,
it is hard to believe that it only takes 30 minutes to complete. The pot liquor of rich, smoky soup permeates all the vegetables and is almost as delicious as the vegan collard greens themselves.
If you like a spicier side of greens then add a teaspoon of chili flakes to finish or serve with hot sauce, a welcome spice to contrast your main meal.
The resulting dish is fresh and tender vegan collard green, an amazingly delicious taste of the South!
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There was a good reason to create these vegan collard greens this weekend, it is my husband’s birthday! I’m so excited to create and feed him some of his favorite dishes…
He specially requested that I make my Cranberry Oatmeal Sandwich Cookies, Vegan Gluten-Free Carrot Cake, Jamaican Rice and Peas, Jamaican Spicy Curry Potato, and a big pot of Vegan Southern-Style Collard Greens.
What Are Collard Greens?
Collard greens are dark green leafy brassica from the same family as cabbage. They are most similar to kale, this recipe also works perfectly using kale, chard, or mustard greens if collard greens are unavailable.
Greens are cultivated all year round and especially thrive in the heat of summer but are even tastier during the winter months.
Especially popular in the Southern United States as a staple vegetable, sauteed greens are fresh and vibrant with a welcome zing from garlic and smoked paprika.
Each region of the south and each chef has their own unique version of collard greens, the kind of recipe that
has been passed down by generations. Now I pass my recipe of vegan collard greens onto you to share with your family and begin your own traditions.
Can You Eat Collard Greens Raw?
Collards greens are eaten raw in salads, veggie wraps, added to soups, and even dehydrated. It has a bitter taste that is actually milder than kale leaves. I personally find raw collard greens and other cruciferous vegetables including broccoli, kale, Brussel’s sprouts, to be harsh on my digestion, when eaten raw. I prefer to eat them after they are cooked.

How To Clean Collard Greens
Cleaning your collard greens properly is one of the most important steps in preparing collard greens. You want to make sure all the dirt and sand that the greens are grown in are completely removed. I’m sure you don’t want to be eating sandy pot likker!
You want to soak your collard green leaves in salted water to remove sand, dirt, and anything else that might be clinging to the leaves.
Fill a large basin or the sink with water, add salt. Submerge your collard greens leaves in the water let it soak for about 5 minutes. Swish around the leaves, pour out the dirty water.
Replace with clean water. Next, I love to take each individual leaf and wash on both sides rubbing the leaf to make sure there is no dirt or sand cling to each leaf.
How To Cut Collard Greens?
I remove the stem that runs down the middle of the collard greens most of the time. There I times that I really don’t bother, I just chop up the leaves. It is not necessary for you to remove the stem, it actually has lots of nutrients and fiber.
A mature stem might be bitter and tough.

How To Cook Vegan Southern-Style Collard Greens
I purchase collard greens fresh from the local farmers’ market here in Florida. I find they are very tender and usually cook in 30 minutes or less.
Depending on the conditions collards can be a little tougher so may need cooking for longer, they are ready when tender. If the stalk of the greens is thick and woody, then remove it using a knife for quicker cooking.
- Heat oil in a large saucepan on medium-high. Add onion and cook until soft, about 3 minutes.
- Stir in garlic and cook for a minute. Add tomatoes, smoked paprika, thyme, salt and cook stirring for a minute.
- Add the collard greens in batches to your pot, Stir the chopped leaves until they are wilted. Add the remaining greens, cover the pot, and let it do its business.
- Stir the greens occasionally, the leaves can take up to an hour or even longer depend on how mature the leaves are.
- You can taste and adjust the seasoning, also check if greens are tender. You can also add extra water or vegetable broth to make sure there are remaining pot likker to sop up your cornbread.
You might want to triple this recipe if you are serving a large family or guests. Remember that the greens will shrink to about half the size.
Many Southern recipes use bacon, ham hock, or some form of pork as the base for collard greens. To produce a vegan collard greens recipe I add smoked paprika, this provides a real smoky flavor along with onion, garlic, and tomatoes to replace meat.
The result is bursting with flavors that you won’t even miss the meat at all!

Other Southern-Style Recipes:
- Instant Pot Pinto Beans
- Cornbread
- Baked Candied Yams
- Southern-Style Black-Eyed Peas
- Vegan Gumbo
- Vegan Mac And Cheese
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisines: American, Soul Food, Southern
- Seasons: Black History, Christmas, Thanksgiving
Nutrition
(Per portion)- Energy: 92 kcal / 385 kJ
- Fat: 4 g
- Protein: 4 g
- Carbs: 11 g
Cook Time
- Preparation: 20 min
- Cooking: 35 min
- Ready in: 55 min
- For: 4 servings
Ingredients
- one pound collard greens, washed and finely chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 1 medium tomato, chopped
- 1/2 teaspoon smoked sweet paprika
- 2 sprigs fresh thyme, or 1 teaspoon dried
- 1/2 teaspoon sea salt
- 1 cup water, or vegetable broth
Instructions
- Heat oil in a large saucepan on medium-high. Add onion and cook until soft, about 3 minutes.
- Stir in garlic and cook for a minute. Add tomatoes, smoked paprika, thyme, salt and cook stirring for a minute.
- Stir in collard greens until wilted.
- Add liquid, cover saucepan and reduce to simmer for 30 minutes.
This recipe is of essence to human well being, thanks for sharing
Thank you
Thanks for sharing this recipe
You are welcome
Looks really good
Hope you try it
Every time I make this, I love it. I do add a few drops of smoke flavoring and smoked sundried tomatoes to give a little more oomph to the flavor. Lovely. 👍
I’m so happy you enjoy it, thank you very much for sharing your feedback and adjustments
Really tasty! It doesn’t taste as good as cooking with a ham hock or piece of fat meat, but I’ve not found anything that come close to that. This is the best vegan recipe I’ve come across. I’ve made this twice now, and your recipe will be my go-to recipe for collards.
C J, that’s wonderful to read. I’m so happy you enjoyed it. Thank you for your feedback.
My wife, who grew up in the South eating those ham stock soaked collards, told me to save this recipe. That means it’s a winner! Thanks for sharing.
That’s wonderful, I’m so happy your wife enjoyed it. Thank you for sharing!
Thank you for giving me back collard greens!! I’m a Southerner that has been vegetarian for 20+ years, and I have missed collards. It seems like they always have ham hocks or bacon grease or some other meat in them for seasoning. Trying to cook them without meat resulted in collards that were lacking a lot of the flavors that make them good. I was reluctant to try these, sure I’d be disappointed, but I was wrong!! These are delicious! I just love the flavor. I make them for my 94-year old father in law every time I see him, as he loves them too!! Thank you.
This was delicious and easy! Even the non-vegans in my family loved it. I’ll have to double the recipe next time I make it since my daughter inhaled the leftovers for breakfast.
Stacey, I’m so happy you and your family enjoyed it. Thank you so much for sharing your feedback.
Never cooked with collard greens before but I’m so happy I found this recipe! It was so good! So fresh and healthy with lots of flavor. Thank you!
Victoria, that is wonderful that you found it and I’m so happy you enjoyed it. Thank you for sharing your feedback with us.
This is definitely a keeper recipe. Made it just as the recipe is written and Hubs loved it. Next time I will add more tomatoes, which seem made for collards. Thank you for the resources you are posting.
Rebecca, I’m so happy you enjoyed it. Yes I love the idea of adding more tomatoes.