VEGAN COLLARD GREENS

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.

How To Serve Collard Greens

• 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

• Oven Roasted Red Potatoes
• Savory Sauteed Kale
• Vegan Mashed Potatoes
• Vegan Macaroni Salad

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.

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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.

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