Vegan Collard Greens
Vegan Collard Greens is a simple recipe from start to finish that‘s full of flavor and can be served as a healthy side dish or main meal (with optional beans included). It’s quick, easy, and versatile!
We have been enjoying this recipe often throughout the years. It’s one of those simple, everyday types of food that we love to eat on a regular basis.
We prefer to eat our collards lightly cooked versus raw. They are a little too bitter for my taste when eaten raw, but once lightly sautéed, they lend a beautiful smoky flavor that is 100% crave-worthy.
Why We Love This Recipe!
- It’s quick and healthy! Made with just a handful of simple plant based ingredients, this collard recipe cooks up fast and can be made oil-free.
- Can be served as a side or meal. Without the optional beans, this makes a great simple side and with the beans you can amke it into a light lunch or dinner.
- It’s simply delicious! This vegan collard greens with beans may not look super exciting, but let me tell you, it’s full of flavor.
Ingredient Notes
Here is everything you will need to make this savory collard recipe. Plus, ideas on how to substitute ingredients when needed.
- Collard greens – I have used large leaf for this recipe, but for convenience pre-cut, packaged collard greens is a great time saver.
- Tomatoes – Tomatoes add a bit of juiciness and color rounding out the dish perfectly. Both fresh or canned can be used.
- Onion – Use white, yellow, red, or shallot.
- Garlic – Fresh is best, but feel free to substitute with 1 – 2 teaspoons of garlic powder.
- Olive oil – Or use your favorite oil. To make this oil-free, use 1/4 cup veggie broth.
- Lemon – The lemon is essential in this recipe so please be sure to have a couple fresh lemons on hand. If not, use 1 teaspoon of apple cider vinegar in its place to add brightness and tang.
- Salt & pepper – As always, use to taste.
- Red pepper flakes – For a little optional heat, add a few pinches of red pepper flakes.
- Beans – Adding beans such as black eyed peas, chickpeas, or any white bean will add protein and texture. The beans are optional, but trust when I say they are so good!
How To Cut Collard Greens
- Wash and dry the collard leaves.
- Stack the greens on top of eachother, fold in half, and chop into strips widthwise.
- Discard the very bottom thick stem.
- Give one or two more rough chops lengthwise to break up the long stips.
How To make Vegan Collard Greens
- Simply heat oil over medium heat, add onion and sauté until softened.
- Add garlic, cook one minute more.
- Add collards, lemon juice and salt & pepper, cook another few minutes.
- Add tomatoes and optional beans, coninute to cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through.
I prefer my collards al dente and cooked for about five extra minutes. Ending cooking time will vary depending on how soft you like your collards.
How To Store + Reheat
Leftovers hold up well in the fridge and reheat easily. Here is a quick guide for storing cooked collards.
- 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.
What To Serve With Collard Greens
Collard greens are a savory vegan side dish hearty enough to serve alone but can easily be made into a meal with any of these delicious options.
- Serve alone with a squeeze of lemon for brightness.
- Pair with a grain like rice, quinoa or farro.
- Serve with Blackened Cauliflower ‘Steaks’ or Blackened Tofu.
- Pair with vegan mac & cheese or mashed potatoes.
- It would also be great with a slice of homemade cornbread or crusty artisan bread.
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
- Category: Entree
- Method: Stovetop
- Cuisine: Vegan, American
Ingredients
- 1 tablespoon olive oil or 1/4 cup vegetable broth
- 1 cup diced onion (shallot or onion)
- 2 – 3 garlic cloves, minced
- 1 bunch collard greens (12 – 16 oz.), stems removed and chopped
- 1 can (14oz.) diced tomatoes (juices mostly drained) or 2 fresh tomatoes, diced
- 1 can (14oz.) beans (black-eyed peas, chickpeas, or cannellini), drained and rinsed (optional)
- 2 – 3 tablespoons lemon juice (1 large or 2 small lemons)
- 1/2 cup vegetable broth, as needed
- salt & pepper, to taste
- red pepper flakes, to taste (optional)
Instructions
Saute: Heat oil in a large skillet over medium heat, add onion, and sauté 5 minutes. Add the garlic, saute 1 minute more.
Cook: Add collards, tomatoes, lemon juice, and salt & pepper, cook another 5 minutes. Add optional beans, and continue to cook, stirring occasionally, until collards are wilted and beans are heated through. I prefer my collards al dente and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards. Add the vegetable broth if cooking longer, or as needed.
Serve in individual bowls with a squeeze of lemon. Pair with Vegan Cornbread or Jalapeno Vegan Cornbread Muffins.
Serves 2 – 3
Store: Leftovers can be stored in the refrigerator for up to 5 days.
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.
Keywords: vegan collard greens, collard greens recipe
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
We had two bunches of collard greens from our local CSA. This recipe was easy to prepare and so delicious!! We used cannellini beans. Instead of canned diced tomatoes we used one fresh diced tomato and supplemented with some canned diced tomatoes. We are adding this to our recipe file for regular rotation.
★★★★★
Excellent, easy to make and quickly ready. I added some smoked paprika and it was delicious. Thanks for this recipe!
I had a bag of salad (white and red cabbage, carrot, kale) and used it instead of just greens. And added some jalapeño with the garlic too. I really don’t think I will ever be bored with this dish!Ever! It’s delicious
This really *is* crave-worthy! I made it three nights ago and thought about it so much that I went back to the shops for more greens (puk choy in Australia). It comes together in a few moments with ingredients that are readily available, and I just added tempeh for protein. Love it!
★★★★★
So simple, so good!
Quick and easy and tasty – will use it again. Searching the site for more recipes :)
★★★★★
I a am trying to expand my leafy greens intake and bought a large batch of collard greens, then found your recipe. I am doing oil free so I used your veg broth substitution. This was ABSOLUTELY DELICIOUS!! My husband and I enjoyed it so much that I went out to buy another batch of collards so I can make it again. Thank you for another wonderful vegan recipe!
★★★★★
Nutritious, tasty over pasta, and easy!
Fantastic recipe!
★★★★★