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.
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.Print
VEGAN 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
- 1 tablespoon olive oil or 1/4 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)
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.
Serves 2 – 3
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.