top down view of a skillet with freshly made collard greens with beans.

5 from 1 reviews

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.




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


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