side angle view of freshly made vegan collard greens in a pan with spoon.

5 from 8 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.


Units Scale
  • 1 tablespoon olive oil or 1/4 cup vegetable broth
  • 1 cup diced onion (shallot or onion)
  • 23 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)
  • 23 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)


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.


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