These tender, silky vegan southern collard greens are loaded with so much flavor you will not miss the meat! The smoky, savory flavors with the perfect touch of heat make this a winning recipe.
We love our greens in the South. When I say "greens" I'm referring to dark, leafy greens like collards, turnip greens, and mustard greens. For Black Southern families, finding a holiday or Sunday dinner without a big ol' pot of greens on the menu is rare.
Most Southern greens recipes include smoked ham hocks or turkey for added flavor, but this recipe features all the smoky flavor without the meat. For more Southern side dish recipes, try our Southern buttermilk cornbread or Southern baked mac and cheese!
Table of Contents
Important Ingredient and Substitution Notes
- Collard greens. You will need two bunches of fresh collard greens. Make sure the leaves are firm and dark green, not mushy or yellow. You can substitute mustard or turnip greens but will need to reduce the cooking time. Check mustard and turnips at 30 minutes and cook until tender.
- Olive oil. We cook the veggies in extra virgin olive oil to keep this recipe vegan. You can also use avocado or coconut oil.
- Yellow onion. I love using sweet yellow onions in collard greens but shallots, white, or red onions work fine.
- Garlic. Use fresh minced garlic for the best flavor. I do not recommend the jarred garlic because the flavor isn't as fresh or strong.
- Seasonings. Feel free to use your favorite combination of seasoning and spices but I think the combination I list in this recipe gives you the perfect flavor and complements the greens well. Paprika, onion powder, garlic powder, cayenne pepper, red pepper flakes, salt, and pepper is my go-to mix!
- Broth. Use low sodium vegetable broth to keep this recipe vegan. If you're not vegan, chicken broth is a great substitution.
- Vinegar. I love the flavor red wine vinegar lends to the greens but apple cider or balsamic vinegar also work great.
How to Make this Recipe
Step 1. Pull the leafy greens away from the tough stems. Roll the leaves tightly, slice them into ribbons, and transfer them to a large basin. Cover with water and wash the greens with both hands to remove dirt and grit.
Step 2. Cook the onion in olive over medium-high heat in a stockpot or large, deep pan until softened. Add the garlic and cook for another minute.
Step 1. Add the greens to the pan in batches and cook for a couple minutes to wilt.
Step 2. Add the rest of the greens, seasonings, vinegar, liquid smoke,and vegetable broth. Lower the heat to medium-low, stir the greens, cover, and cook for one hour. Check the tenderness and cook for up to an additional 30 minutes until silky, dark, and tender.
Recipe FAQs
Tough greens mean you did not cook them long enough. Simmer the greens for at least an hour and add cooking time as needed until the greens are tender and silky. If the greens dry out while cooking, add more broth.
Leftover collard greens can be stored in an airtight container in the refrigerator for up to 5 days. Reheat leftovers on the stovetop or in the microwave. Add more broth when reheating if needed.
For a Southern-style feast, serve collard greens with Southern fried catfish, candied yams, and sweet cornbread muffins. Try vegan collard greens with maple glazed salmon and Cajun baked sweet potato fries for a lighter menu option.
Variations
- Add additional veggies like bell pepper, jalapenos, tomatoes, or turnips.
- Not vegan and want to try these with meat? Check out our Southern soul food collard greens recipe!
- Add a little brown sugar for a sweet and spicy flavor.
- Try something new by adding collard greens to Cajun shrimp and grits!
How to Clean and Cut Collard Greens
It's very important to thoroughly wash your collard greens because they are normally super dirty and gritty when you buy them. There is nothing worse than taking a bite of collard greens and tasting sand and grit! Here's how to do it:
- Tear your greens from the tough stems by holding each leaf upside down by the stem and pulling the leaf down and away from the stem.
- Roll each leaf tightly and cut into ribbons with a sharp knife. You can also simply tear the leaves into smaller pieces but I prefer the look and texture of ribbons.
- Transfer collard leaves to a large, deep basin or stockpot and cover them with water. You can add a capful of vinegar or produce wash to the water or leave it plain. Rub and swish greens around in the basin with both hands to remove dirt and grit. Drain the water and repeat the process 3-5 times until greens are clean and no residual dirt is evident. Now you're ready to cook!
What is Pot Liquor?
Pot liquor (also sometimes spelled pot likker) is the cooking liquid left over from braising greens like collards. You get all the smoky, salty, savory flavors in a concentrated liquid that I can literally drink from the pot.
In the South, we almost always make a batch of buttermilk cornbread with greens to dip into that delectable pot liquor - best thing ever! Pot liquor can be added to other veggies like green beans, lima beans, or black-eyed peas for extra flavor.
More Southern Comfort Food Recipes You Will Love!
If you tried this Vegan Southern Collard Greens recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Vegan Southern Collard Greens
Ingredients
- 2 bunches collard greens
- 2 tablespoon extra virgin olive oil - or avocado or coconut oil
- 1 medium yellow onion - chopped
- 3 cloves garlic - minced
- 1 tsp smoked paprika - or sweet
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ tablespoon cayenne pepper
- ¼ teaspoon crushed red pepper
- salt - to taste
- cracked black pepper - to taste
- 3 - 4 cups low sodium vegetable stock
- 2 tablespoon red wine vinegar - or apple cider vinegar
- 1 teaspoon liquid smoke
- hot sauce - like Franks, for serving, optional
Instructions
- Pull leafy greens away from tough stems by holding each leaf by the stem with one hand and pulling the leaves down and away from the stand with the other hand. Transfer the greens to a large basin, discarding stems.
- Cover greens with water and with both hands, rub and toss the greens in the water to remove dirt and grit. Drain the water and repeat the process 3 to 5 times until the greens are clean and no dirt is evident in the water.
- Roll each leaf tightly and cut into ribbons with a sharp knife.
- Heat the oil in a stock pot or large, deep pan over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the greens in batches, stirring with a wooden spoon after each addition to wilt the greens. Season the greens with smoked paprika, onion powder, garlic powder, cayenne, red pepper flakes, salt, and pepper. Add 3 cups of broth, red wine vinegar, and liquid smoke. Stir to combine the ingredients.
- Once greens come to a boil, reduce heat to medium-low, cover the pot, and simmer the greens for 1 hour, stirring occasionally. Add more broth if the pan gets dry and add more salt and pepper to taste. Check for tenderness at 1 hour and add up to 30 minutes of cooking time until the greens are silky and tender.
- Transfer the collard greens to a serving bowl with some of the cooking liquid and finish with a few dashes of hot sauce!
Notes
- Thoroughly clean your greens to remove dirt and grit.
- Leftover collard greens can be stored in an airtight container for up to 5 days in the refrigerator.
Nic
The flavors are FIRE!! I don't miss the meat at all.