collards

This vegan collard greens recipe uses simple savory ingredients and can be made in your pressure cooker or on the stove top.

Savory Vegan Collard Greens

collard greens

olive oil

yellow onion, diced

garlic,

vegetable broth

soy sauce

apple cider vinegar

brown sugar

red pepper flakes (more if you like spicier food)

black pepper

Remove the hard stems the collard greens. Cut the leaves into 2-3 inch wide strips, about the size of lettuce leaves in a salad. Rinse the collards in water until clean.

Press the &quot;saute&quot; function on your Instant Pot and set the heat to &quot;normal&quot; using the adjust key; add the oil. The Instant Pot will read &quot;hot&quot; when heated. Add the onion and saute for 3-4 minutes, until translucent. Add the garlic and red pepper flakes and saute for 1 more minute.

Add the collards to the Instant Pot, sauteing until wilted (about 1 minute).&nbsp;

In a medium bowl, combine the apple cider vinegar, soy sauce, vegetable broth and brown sugar. Pour into the Instant Pot. Lock the lid in place and set the valve to "sealing". Press the "pressure cook" key and adjust to "high pressure". Set the timer to 25 minutes. It will take about 10 minutes to come to pressure.

When the 25 minutes (see note) are up, manually release the steam valve. Careful, it will be hot and some water may sputter out. Once the steam is released and the valve floats down you can open your Instant Pot.

Give the collards a stir. Taste for salt, pepper, and red pepper flakes. Serve with their broth and enjoy!

Pressure Cooker Instructions

Heat the oil in a large pan over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and red pepper flakes and saute 1 more minute.

Add the collard greens and saute until slightly wilted, about 1 minute.&nbsp;

In a medium bowl, mix together the remaining ingredients. Pour this liquid on the collards and bring to a simmer. Cover with a lid.

Simmer until tender; add additional vegetable broth as needed. It will take 50 minutes to an hour for the collards to become tender. Serve collards with their broth and enjoy!

Stove Top Instructions

Instant Pot Vegan Collard Greens are smoky, tangy, fat-free, packed with nutrients--and come together with just 3 minutes of active cooking time. WFPB, GF.

Instant Pot Vegan Collard Greens

garlic (smashed and minced)

water

smoked paprika

apple cider vinegar (to taste)

Sea salt and black pepper (to taste)

Set the Instant Pot to Saute; use the Adjust button to set the heat to Normal (medium). Heat about a tablespoon of water, add the garlic, and saute for 2-3 minutes or until the garlic is soft and fragrant. Add water a little at a time if things begin to stick.

Add the collard greens, 1/2 cup of water and smoked paprika, and stir.

Place the lid on the Instant Pot, turn to seal, and set to Manual (high pressure), for 3 minutes. (Make sure the steam release handle is in the Sealing position.)

Use a Natural Release for 10 minutes, then carefully move the Steam Release valve from Sealed to Venting. When all of the pressure has been released, press Cancel, and open the lid.

Add the apple cider vinegar, stir, and allow to sit for about a minute.

Add sea salt and freshly ground pepper to taste.

We sometimes eat this dish as a simple supper with a salad. Dirty rice is a perfect side dish, and can be used as part of your New Year’s Day hoppin’ John. Makes 6 to 8 servings.

Dirty Rice with Collards and Leeks {vegan and gluten-free}

long grain brown rice (see note)

bay leaf

collards,

leek

garlic (minced)

pumpkin seeds (coarsely chopped)

tamari soy sauce

cayenne pepper

nutritional yeast (see note, optional)

fine sea salt

In a saucepan, bring the 2 cups vegetable broth to a boil. Add the rice and bay leaf, cover and return to a boil. Reduce heat to very low and cook, covered, 30 to 40 minutes, or until the liquid has been absorbed. (To see if the liquid has been absorbed without stirring, tilt the pan to the side.) Let sit 5 to 10 minutes to cool. Fluff with a fork.

While the rice is cooking, prepare the collards: Stack the collard leaves on top of each other, with the leaf tips all at the same end. Roll the stack tightly in a long tube

Starting at the thick end, slice the collards as thinly as possible to make spaghetti like strands.

In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, about 5 minutes. Stir in the minced garlic.

Add a cup of water to the leeks and garlic. Stir in the collard strands and a pinch of salt. Cover the skillet. Cook over medium-heat about 15 minutes, until the collards are just tender. Transfer to a colander and drain well.

Dump the drained collards on a cutting board. Chop into pieces less than an inch long.

Stir the collards, pumpkin seeds, soy sauce, cayenne, nutritional yeast and salt into the rice. Grind in a generous amount of black pepper. Taste and adjust seasoning if needed.

Quick and Easy Vegan Collard Greens are simple enough for a weeknight meal, but pack enough flavor to serve to guests or as a holiday side dish.

Quick and Easy Vegan Collard Greens

garlic (smashed and diced)

In a large sauce pan or Dutch oven, heat 1-2 tablespoons of water over medium heat. Saute garlic 2-3 minutes.

Add collard greens and stir. Add water a tablespoon or two at a time, and cook, covered, over medium heat for 12-15 minutes or until no longer bright green/bitter. (I typically use about 1/2 cup of water throughout the cooking. See notes.)

When finished cooking, turn off heat. Add the vinegar and smoked paprika, stir well, and allow to rest, covered, 1-2 minutes.

Check seasonings. Add sea salt and freshly ground black pepper to taste before serving.

Beautiful Collard Greens made in the instant pot made in under an hour. They still taste like they have been cooked all day!

Instant Pot Collard Greens

onion

garlic

Salt and Pepper to taste

Red Pepper flakes

Apple cider vinegar

Wash your collards at least 2 times to...

Wash your collards at least 2 times to make sure you get all of the sand off. Rinse them and tear them off the stem and soak the torn pieces again and rinse and drain.

In a 6qt or larger Instant Pot, place...

In a 6qt or larger Instant Pot, place your onions, garlic, ham hock, red pepper flakes, salt, pepper and broth. Place the torn and washed collard greens on top. I usually have to pack mine in pretty good. It’s important to note here that I can usually only get 1 bunchof collards in my 6 qt IP. If you have a larger Ultra or 8 qt, you may need more.

Seal the lid, close the vent and set...

Seal the lid, close the vent and set the Instant Pot to manual or pressure cook for 30 minutes.When the cook time is up, allow to NPR (natural pressure release) for about 10 minutes.

Carefully open the vent to release any remaining...

Carefully open the vent to release any remaining pressure and remove the lid. Remove the ham hock and discard or shred meat off bone and add back to pot.Add in the apple cider vinegar and stir well.

https://www.youtube.com/watch?v=QjAGNjweWKU

Collard greens with Ham hocks in the Instant Pot. A smoky green vegetable that is not only good for you, but we show you how to make it quick and so tasty.

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Pressure Cooker Collard Greens

Southern black eyed peas with collard greens is a New Year&#x27;s special meal that I grew up on every year.   Tasty by themselves, even better combined into one dish!

Southern Black Eyed Peas and Collard Greens

Tbsp garlic (, minced (about 2 large cloves))

red onion ((or yellow), chopped (about 1 cup))

collard greens (, fresh, rinsed, stems removed and chopped into bite-sized pieces)

ham (, cooked chunks (or cooked bacon))

water ((or broth))

½ tsp black pepper (, more to taste)

peas

Preheat cast iron Dutch oven on medium for a couple minutes.

Add oil, garlic, and onion, stir, and cook 5 minutes.

Add collards to pan, stir, and cover 5 minutes.

Add ham, salt, black pepper, and water or broth.  Lower heat to 3-4.  Cover and cook for 25 minutes.

Add drained beans and stir together.  Cover and cook 10 minutes.  Serve right away with corn bread or biscuits.

This plant-based, comfort food bowl - or plate - is loaded with all your southern food faves. Vegan cheesy shells, collards, cornbread and baked bbq tofu.

Vegan Southern Soul Bowl

recipe here (prep ahead of time for ease)

olive oil (extra virgin)

collard greens (chopped - about one bunch)

garlic (chopped)

salt and pepper

oz tofu (firm - cubed)

vegan barbecue sauce (DIY

potato

butter

yeast

pasta water (+ add more to blend if needed)

Dijon mustard

tsp salt

vegan cheddar cheese shreds (optional)

pasta shells

For ease, I advise making the cornbread ahead of time if possible. This way you can just grab and slice. You can use an easy vegan mix, or follow the recipe linked in notes.

Cornbread

Preheat oven to 375 and line a baking sheet with parchment paper.

In a large mixing bowl, toss the tofu cubes with the bbq sauce. then transfer the cubes and sauce to the baking sheet. Spread in a thin layer, so the cubes do not overlap or cover eachother.

Bake at 375 for 15-20 minutes. Turn off heat and let tofu rest for a few minutes before serving.

BBQ Tofu

Bring a large pot of water to a boil and add pasta shells. Cook until tender - make sauce while boiling.

Microwave your sweet potato for 5-7 minutes, or until tender. Remove skin. Mash and measure out about 3/4 cups. You can serve any leftover as another side dish.

Add all the cheesy sauce ingredients to a blender and blend from low to high until smooth.

Drain pasta and pour most of the cheesy sauce over top the pasta. Stir to combine and fluff. Set aside in a warm pot with a lid on.

Cheesy Shells

You can start your collards while your pasta is boiling - since they only take a few minutes. Add your olive oil and garlic to a skillet over high heat. When oil is hot, add in the collards. Toss a bit with the oil and garlic. Then turn off heat and cover the collards with a lid - even a heavy lid will work. Let them sit for five minutes, then add the cider vinegar and salt and pepper - toss to combine - they should be nicely wilted at this point.

Collards

Add the tofu, collards, cheesy pasta and cornbread to each plate and serve!

Assemble Plate

These Vegan Grits, Creamy Beans &amp; Collards are perfect for a hardy meal that will fill you up. A great post-gym meal.

Vegan Grits, Creamy Beans and Collards

Polenta

tsp Better Than Bouillon Vegetable Stock Paste

vegan meltable cheese

organic butter beans (strained and drained)

lime

hot sauce

coconut sugar

extra virgin olive oil

tsp cumin

tsp smoked paprika

turmeric

cayenne

corn

coconut cream (you want the hard, rich stuff!)

cilantro

lemon

Add your polenta, water, stock, and seasoning to a pot.  Bring to a boil, then simmer for around 7 minutes or until cooked.  You're going to want to stir often to avoid burning.  Add water if you wish to have a more loose-like consistency.  Add your cheese and stir till melted. Taste test for seasoning.

For the grits:

Into a medium sized sauce pan add all your ingredients and cook on low heat for around 10-12 minutes.  Cook till your beans are nice and soft, stir often to avoid burning.

I suggest doubling this recipe as it's so good, easy and simple to clean up! Add it to pastas, wraps, salads or simply eat on their own!

For the Beans:

Into a cast iron skillet add your corn and let it cook for 3 minutes.  You can pop a lid on and add some water to help steam them up.  Once softened, add coconut cream, seasoning, cilantro and lime.  Bring mixture to a bubble then simmer, while stirring often for around 5 minutes.

For the Corn:

Into a large frying pan add your ingredients and cook with lid on for around 7 minutes.  I love them a bit crunchy but still soft enough to chew and gently enough for your digestion.

For platting, just add your grits, then some beans, corn and collards.  This combo is so fun, easy and great for anytime of day! I love eating this type of meal after the gym!

Enjoy!

For the Collards:

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Top Tags

Savory Vegan Collard Greens

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Top 8 collards recipes from across the web

The most viewed collards recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Vegan Collard Greens

Instant Pot Vegan Collard Greens

Dirty Rice with Collards and Leeks ...

Quick and Easy Vegan Collard Greens

Instant Pot Collard Greens

Southern Black Eyed Peas and Collar...

Vegan Southern Soul Bowl

Vegan Grits, Creamy Beans and Colla...

The most viewed collards recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine