Vegan Collard Greens
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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.
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