Vegan Collard Greens – Super simple and full of flavor this collard greens recipe can be served as a healthy side dish or main meal. Quick, easy and versatile!
I have been enjoying this collard greens recipe often throughout the years. It’s one of those simple, everyday types of food I can eat on a regular basis.
I most definitely prefer my collards lightly cooked versus raw. They are a little too bitter for my taste raw, but once lightly sautéed they lend a beautiful smoky flavor that I find myself craving.
This vegan collard greens with beans may not look super exciting, but let me tell you it’s been a welcome addition to the recipe collection. It’s healthy, full of flavor and can be served as a side dish or light main meal!
Ingredients You’ll Need
Here is everything you need to make this savory collard recipe. Plus, a few suggestions on how to substitute ingredients.
- Collard greens – Use large leaf, or for convenience pre-cut and packaged collard greens.
- Beans – I used chickpeas to add a protein and texture, but feel free to use another white bean of choice. The beans are optional, but so good!
- Tomatoes – Tomatoes add a bit of juiciness and color rounding out the dish perfectly. Use fresh or canned.
- Onion – Any onion will do. I used shallots because it’s what I had on hand.
- Garlic – Fresh is best, but you can substitute with 1 teaspoon of garlic powder.
- Olive oil – Or use your favorite oil. To make this oil-free, use 3 tablespoon water or veggie broth.
- Lemon – The lemon is essential in this recipe so please be sure to have a couple lemons on hand. If not, use 1 – 2 teaspoons apple cider vinegar in its place to add brightness.
- Salt & pepper – To taste.
- Red pepper flakes – For a little optional heat, add a few pinches of red pepper flakes.
How To Cut Collard Greens
- Wash and dry the collared leaves.
- Remove the the center stem if needed. If the stem is not too thick, you may prefer to use it (as I did). If you don’t want to keep it, fold each leaf in half and cut along the stem and discard stem.
- Stack the greens and chop into strips. Once they are chopped, give one more rough chop to achieve the desired size.
How To make Vegan Collard Greens
- Simply heat oil in a large wok over medium heat, add shallots and sauté until softened.
- Add garlic, cook one minute more.
- Add collards, lemon juice and salt & pepper, cook another few minutes.
- Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through.
I prefer my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.
Serving Suggestions
These savory vegan side dish is hearty enough to serve alone, but can easily be made into a meal.
- Serve in individual bowls with a squeeze of lemon.
- Pair with a grain such as rice, quinoa or farro.
- Serve with Blackened Cauliflower ‘Steaks’ or Blackened Tofu.
- Pair with vegan mac & cheese or mashed potatoes.
- Would also be great with homemade cornbread, naan or crusty artisan bread.
How To Store Leftovers
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.
- Meal Prep: This collard greens and beans is great for weekly meal prep.
- Reheat: Warm collards on the stovetop over low heat, adding a little water for moisture if needed. Alternatively, use the microwave to warm up, using 30 second intervals, stirring between each until warm.
More Easy Side Dish Recipes
If you make this easy collard greens recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN COLLARD GREENS
Don’t let the simplicity of this dish fool you, it’s anything but boring! Easy to put together, this vegan collard greens recipe is full of flavor and will leave you craving more.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Serves 3 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Vegan, American
Ingredients
- 1 tablespoon olive oil or ¼ cup water or veggie broth
- 1 cup diced onion (shallot or onion)
- 2 – 3 garlic cloves, minced
- 1 can (14oz.) diced tomatoes (juices mostly drained) or 2 fresh tomatoes, diced
- 1 bunch collard greens (12 – 16 oz.), stems removed and chopped
- 1 can (14oz.) beans (chickpeas, cannellini or pinto), drained and rinsed
- 2 – 3 tablespoons lemon juice (1 large or 2 small lemons)
- salt & pepper, to taste
- red pepper flakes, to taste (optional)
Instructions
Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add the garlic, saute 1 minute more.
Add collards, lemon juice and salt & pepper, cook another 4 minutes.
Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. I like my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.
Serve in individual bowls with a squeeze of lemon. Pair with warmed corn tortillas, naan or crusty bread and a tall glass of lemon water.
Serves 2 – 3
Notes
Feel free to use diced canned, or sliced grape tomatoes, roma tomatoes on the vine. Use whatever tomatoes you prefer or have on hand.
Store: Leftovers can be stored in the refrigerator for up to 5 days.
Keywords: vegan collard greens, collard greens recipe
Updated: This Vegan Collard Greens was originally published in March 2014. It has been retested and updated with new photos and helpful tips in January 2020.
FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration!
Jess says
So easy, so good, and very filling! I sprinkled with some nutritional yeast as well!
★★★★★
Birdie says
I woke up craving collards this morning but was in a slight rush. I made this in no time and it did the trick! I added a pinch of red pepper flakes at the end of sautéing the shallot and served over some cooked bulgur I had on hand. Light but hearty, perfect for this cold morning!
Wally says
This looks really simple and quick and tasty…perfect for me!
Matt D. says
I made this on Sunday night to put in my lunch box on Monday and Tuesday. It was my first time having collard greens, and I really enjoyed them! The cooked dish kept nicely in the fridge until I was ready to heat it up in the microwave at work. As my side, I had a serving of farro which I mixed in with the greens after reheating. I loved the texture and flavor, and it was really simple to make too! I think I'm going to put this recipe into my lunch box rotation when I need to mix things up and/or throw together lunch on the cheap! Thanks for sharing!
Erin Greener says
Collards are the action heroes of my garden every year. They're usually the first plant to dole out a harvestable crop and then keep going and going and are always the last thing standing through the brutal first frosts of winter. My go-to for them is sautéed with red bell pepper, onion, slices of half a Tofurky link, fried onion bits, and all tossed together with your recipes for creamy cashew sriracha sauce.
[email protected] says
What a wonderful plant to have in your garden. Always giving! Your version of collard's sounds delicious! Cheers :)
Matthew @ Lasik for Your Surgeon says
Looks epic!
The Vegan Cookie Fairy says
My mum and I were just talking about collards earlier! I definitely need to try some soon, and this looks like my kind of meal.
Cheri Savory Spoon says
What a great combination, love the colors.
[email protected] says
Thank you!