This easy Vegan Collard Greens recipe offers a meatless take on a Southern classic—rich, smoky, and full of nutrients. These tender greens pair perfectly with heartier mains or a slice of warm vegan cornbread for a lighter meal.
If you enjoy collard greens, try related recipes like West African Peanut-Free Stew, Vegan Green Gumbo, or Collard Miso Soup for more comforting, plant-based options.
Quick Look: Vegan Collard Greens
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Serves: 4
- Calories: 156 per serving
- Protein: 9 g per serving
- Dietary: Vegan, vegetarian; gluten-free and soy-free options available
- Flavor: Earthy, smoky, and savory with a tender but toothsome texture
- Difficulty: Beginner-friendly
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Table of Contents
- Quick Look: Vegan Collard Greens
- Praise for these Vegan Collard Greens
- Key Ingredients
- How to Make Vegan Collard Greens
- Jenné’s Recipe Tips
- Serving Suggestions
- Storage Directions
- Vegan Collard Greens FAQs
- More Vegan Recipes For New Year’s Day
- Vegan Collard Greens Recipe
Praise for these Vegan Collard Greens
As a southerner, I learned to make collard greens without meat while keeping true, bold flavor. These vegan collards are slowly simmered with garlic, juicy tomatoes, tamari, and smoked paprika for a savory, soulful dish that captures the comforting spirit of classic Southern greens. Serve year-round whenever you crave slow-cooked, smoky greens.
For more leafy green dishes, try za’atar roasted cabbage, collard miso soup, or kale kimchi salad.
Key Ingredients
Collard Greens: Choose crisp, vibrant leaves with sturdy stems.
Garlic: Fresh garlic gives the best flavor; pre-minced works for convenience.
Tomatoes: Ripe fresh tomatoes are ideal; canned diced tomatoes work well out of season.
Tamari: Adds rich umami and is a great gluten-free option. Regular soy sauce is a fine substitute.
Smoked Paprika: Provides deep, smoky flavor—no pork required.
See the recipe card below for full ingredient 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 stir in diced tomatoes and cook about 3 minutes until softened.
- Add the greens. Stir in the chopped collards with a pinch of sea salt until combined.
- Simmer. Reduce heat to low, cover, and cook until tender, about 30 minutes or longer depending on how soft you like them.
- Finish and season. Remove from heat and stir in tamari (or soy sauce) and smoked paprika. Adjust seasoning to taste and serve.
Jenné’s Recipe Tips
- Wash the greens well. Soak in cold water, then rinse and pat dry to remove dirt and grit.
- Add broth if you like pot gravy. Stir in 1/4–1/2 cup water or vegetable broth and an extra tablespoon of tamari for a richer pot liquor.
- Adjust texture. Cook longer for very tender greens or less for a firmer, al dente bite.
- Make a larger batch. Doubles easily—store leftovers for bowls, rice, or reheated sides.
- Optional: Remove tough stems if you prefer a softer final texture.
Serving Suggestions
Serve these vegan collard greens as a flavorful side for lunch or dinner, or add them to bowls, soups, and grain dishes for extra nutrition. Popular pairings include:
- Southern Vegan Black-Eyed Peas
- Vegan Macaroni and Cheese
- New Orleans Style Vegan Red Beans & Rice
- Chipotle Oyster Mushroom Sliders
- Vegan Cornmeal Buttermilk Biscuits
Explore more vegan soul food recipes for inspiration.
Storage Directions
- Refrigerate: Cool to room temperature, store in an airtight container for 3–4 days.
- Freeze: Keep cooled greens in a freezer-safe container for up to 3 months.
- Reheat: Warm in a skillet or microwave. If frozen, thaw overnight in the fridge before reheating.
Vegan Collard Greens FAQs
Can I make these collard greens in an Instant Pot?
Yes. Use the sauté function to cook the garlic and tomatoes, then add the remaining ingredients and cook 5 minutes at high pressure. Allow a natural pressure release for 5–10 minutes before quick-releasing the rest.
What’s the secret to tender collard greens?
Prep and cooking time matter: remove tough stems, slice the leaves thinly and evenly, add a pinch of salt when they go into the pot, and simmer covered over low heat for at least 30 minutes. Adding a bit of broth increases tenderness and produces flavorful pot liquor.
What seasonings work best?
Traditional flavors include onion, garlic, and smoked meat. In this vegan version, smoked paprika and tamari recreate that deep, smoky umami. Tomatoes add acidity, sweetness, and extra savoriness.
Can I use frozen collards?
Fresh greens give the best texture and flavor, but frozen collards work in a pinch. They release more water, so adjust cooking time and seasoning as needed.
Is this recipe allergen-friendly?
Yes—this recipe is vegan, gluten-free, and nut-free. It contains tamari/soy sauce by default, but you can substitute coconut aminos for a soy-free option.
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 Instructions)
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Vegan Collard Greens
Equipment
- Cast iron skillet or large pot (Dutch oven)
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; stems removed if desired
- Sea salt, to taste
- 2 tablespoons tamari or soy sauce
- 1 teaspoon smoked paprika, plus more to taste
Instructions
- Heat the oil over medium heat in a large heavy-bottomed pot.
- Add the minced garlic and sauté 1–2 minutes until golden and fragrant.
- Stir in the tomatoes and cook about 3 minutes until softened.
- Add chopped collard greens and a sprinkle of sea salt. Reduce heat to low, cover, and cook until tender, about 30 minutes or longer to your preference.
- Remove from heat and stir in tamari and smoked paprika. Taste and adjust seasonings if needed. Serve warm.
Notes
- Wash the greens well. Soak in cold water, rinse, and pat dry to remove grit.
- Add broth for pot gravy. Stir in 1/4–1/2 cup water or vegetable broth and an extra tablespoon tamari for a richer gravy.
- Adjust texture. Cook longer for softer greens or less for a firmer texture.
- Optional: Remove stems if you prefer more tender leaves.
- Serve with vegan black-eyed peas, cornbread, or black-eyed pea fritters.
Storage Directions
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Up to 3 months in a freezer-safe container.
- Reheat: Microwave or warm in a skillet; thaw overnight if frozen.