Classic Southern Vegan Collard Greens, so flavorful you’ll want to eat the whole pot! They are slow simmered to perfection in a rich broth.
Greens never tasted so good! Collard greens are one of my favorite vegetables to eat. They are very unique, and taste much different than kale or spinach.
This vegan collard greens recipe is inspired by Southern cuisine, but you won’t find any bacon or ham in the recipe like most traditional recipes. Those little red things are sun dried tomatoes, and I think they add a wonderful flavor to the dish!
The greens are slowly simmered for about an hour in a rich but simple broth. Give ’em a stir every now and then, taste and add more seasonings and salt to taste.
What goes with collard greens?
- Crispy Baked BBQ Tofu
- Vegan Cheese Grits- recipe coming in a few days!
- The Best Vegan Cornbread
- Southern-Style Vegan Buttermilk Biscuits
- The Best Vegan Baked Beans
- The Best Vegan Meatloaf
- Vegan Jambalaya
& much more!
Instant pot collard greens
They taste a bit different cooked this way, but it does work and it’s much quicker! Use the sauté feature to cook the onion, then garlic, then add the broth ingredients and bring to a simmer. Turn off the Instant Pot for a moment, and add the greens. Seal, and set to high pressure for 5 minutes. Let the pressure release naturally, then remove the lid and stir in the vinegar, sun dried tomatoes and any other seasonings you’d like.
Vegan Collard Greens
- 2-3 tablespoons olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups water
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon red pepper flakes
- 2 pounds collard greens, cleaned and cut (2 large bunches)
- 1 tablespoon distilled white vinegar
- 1/4 cup sun dried tomatoes, chopped, optional
- hot sauce, optional
- In a large deep pot, sauté the onion in the olive oil for 5-6 minutes over medium heat. Add the garlic and cook for 1 more minute until fragrant.
- To the pot, add the water, smoked paprika, salt and red pepper flakes. Stir and bring to a boil, then reduce heat so it's simmering gently.
- Add in the chopped greens. Cover the pot and simmer for about an hour. They shouldn't be boiling too hard, just gently simmering on low heat. Give the greens a stir every now and then.
- About halfway through cooking, add the vinegar and sun dried tomatoes, if using.
- After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!
- Instant Pot Version: Use the sauté feature to cook the onion, then garlic. Add the ingredients for the broth and simmer, then turn off the Instant Pot for a moment. Add the greens, seal and cook at high pressure for 5 minutes. Let the pressure release naturally, then remove the lid. Stir in the vinegar, sun dried tomatoes and taste for salt.
- If you really dislike vinegar, you may omit it, but it adds a nice kick.
- Store in the refrigerator for 2-3 days.
Thanks Nora! I’ve been eating vegan meals since the beginning of this year 2023, these collard green are so good! I cook them every other week, I love all the ingredients. THANK YOU!
You are welcome! How fabulous you are enjoying the greens! Thanks for your wonderful feedback and review!
I don’t ever leave reviews but these were insane! The whole family loved them and that’s saying ALOT!
How terrific that the greens were a hit with the family! Thank you for sharing your fantastic feedback and review!
These are the best ever! Ive made these several times and they are always a hit, but I don’t cook them as long as the recipe says.
Hi Emma. Thanks for sharing your great feedback and review! I’m glad you are loving the greens!
Soooooo good!! I have made these three times now and EVERYONE loves them! I live in the south and to have so many people say they love these collard greens is really something special. I did not use oil. No one missed that, or the usual bacon/pork fat. Thank you for a great recipe!
Hi Jolene. I feel honored my recipe is such a hit with you and your friends! Thanks you for your great feedback and review!
Thanks, Nora! This is so good, and I used to hate collard greens! I turned it into a full meal by adding a can of cannellini beans, drained and rinsed, during the cooking, and then plated it in a flat bowl with a serving of polenta. Delicious!
Hi Leslie. You are welcome! I’m thrilled you loved the collard greens – it’s amazing how delicious they can be! Your meal sounds delicious! Thank you for sharing your wonderful feedback and review!
Love the recipe wasn’t sure what to do with these greens to make them yummy.
Great idea will be cooking collards this way forever.
Hi Nikki. It is amazing how delicious they turn out! I’m glad you loved them. Thanks for sharing your great feedback!
I made this recipe in the Instant Pot as mentioned in the notes. I mixed in a little vegetable broth with the water and used the spices listed in the recipe, and added the sun dried tomatoes with the chopped greens. Everything was cooked perfectly and was so flavorful. I’ve never made collard greens before and I will definitely make them again using this recipe!
Hi Tina. Aren’t they so delicious! Thank you for sharing your experience and great feedback. I’m so glad you loved the collard greens!
These look delicious! Can’t wait to cook tonight!
What can I sub for the tomatoes. I can’t eat those?
They can be left out of the recipe or replaced with roasted bell peppers.
Great recipe! I used Aleppo and it paired beautifully with the sun dried tomatoes. This recipe is a keeper. I make collards almost once a week when my CSA has them.
Thank you for your wonderful feedback! I’m so glad you loved the collard greens!
Amazing! This by far is the best vegan collard green recipe. I loved the sun dried tomatoes. Perfect!
I’m so glad you liked them! Thanks for using my recipe and for sharing such a wonderful review!
Easy and delicious recipe! You will NOT miss the ham hock!
Thank you, Nora for your recipes! Baked beans are a great recipe as well ?
My first time ever cooking and eating collard greens. This recipe is perfection. The only thing I changed was I added champagne vinegar instead of white vinegar. I bought collard greens by mistake. I never would have bought them as I thought I didn’t like them. WRONG!!! This recipe has made me a collard greens lover! Thank you!!!
Hi Lori. That is a fun discovery! Thanks for sharing your review and comments!
These collards are the best I’ve ever had! I’ve been making them weekly for my family since finding this recipe. I buy the big bag of already chopped collards at the store and it makes the whole thing super easy. Thanks for another amazing recipe, Nora!
Hi Terra. I also love the convenience of pre-chopped collards! I’m glad you love the recipe! Thank you for sharing!
Amazing! I had these for Christmas, and I’m making them again now. We pair them with the baked beans on your site! So good.
Hi Victoria. Glad you love them! Thank you!
These were just SO good! I used chickenless broth base in place of water and just 2 teaspoons of vinegar. I really liked the cooking method! It made the most tender, succulent collard greens. This is most definitely a keeper!
Hi Sarah. Thank you for your comments! I’m so glad these turned out delicious for you!
I can’t wait to try this it look so delicious and use a lots of your recipes and always get lots of comments. I just go on your page,
Oh thanks so much! ❤️
Such an easy and delicious recipe for the Instant Pot. I used veg broth in place of the water, apple cider vinegar and some cherry tomatoes that were starting to shrivel. This one is a keeper!
vegan collard greens were absolutely delicious! love, love , love!
Thanks so much!
Hello! Making this now…I halved the recipe as I only have one bunch of collards. The liquid doesn’t cover the greens, is that correct? Thank you! Love your recipes Nora!!!
Yes, that’s correct. Thanks so much!