vegan collard greens

Classic Southern Vegan Collard Greens, so flavorful you&#039;ll want to eat the whole pot! They are slow simmered to perfection in a rich broth. 

Vegan Collard Greens

olive oil

yellow onion, diced

garlic,

water

smoked paprika

red pepper flakes

collard greens, cleaned and cut (2 large bunches)

white vinegar

sun dried tomatoes, chopped, optional

sauce,

In a large deep pot, sauté the onion in the olive oil for 5-6 minutes over medium heat. Add the garlic and cook for 1 more minute until fragrant.

To the pot, add the water, smoked paprika, salt and red pepper flakes. Stir and bring to a boil, then reduce heat so it&#039;s simmering gently.

Add in the chopped greens. Cover the pot and simmer for about an hour. They shouldn&#039;t be boiling too hard, just gently simmering on low heat. Give the greens a stir every now and then.

About halfway through cooking, add the vinegar and sun dried tomatoes, if using.

After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!

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.

VEGAN COLLARD GREENS

onion

– 3 garlic cloves, minced

(14 ounces.) diced tomatoes

collard greens

(14 ounces.) beans (chickpeas, cannellini

lemon juice (1 large or 2 small lemons)

salt & pepper,

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 &amp; 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.

So easy, so good, and very filling! I sprinkled with some nutritional yeast as well!

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)

apple cider vinegar (to taste)

Sea salt and black pepper (to taste)

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.

These delicious vegan collard greens are simple enough for a weeknight meal but have enough flavor to serve to guests or as a Thanksgiving side dish. Quick and easy to make, they come together in less than 30 minutes.

avocado oil

garlic (minced)

cherry tomatoes (halved)

apple cider vinegar

paprika

sea salt (to taste)

black pepper (to taste)

Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips. 

Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.

Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.

Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process (*see note). 

Turn off heat and serve.

Our Caribbean Collard Greens put an island spin on this Southern staple. They’re nutritious, flavor-packed and super easy to whip up!

CARIBBEAN COLLARD GREENS

onion,

ginger,

garlic cloves,

Tbsp Caribbean curry powder (we use Jamaican or Trini curry powder)

tsp smoked paprika

lb collard greens, washed thoroughly and chopped (See notes)

vegetable broth

Scotch bonnet pepper (or substitute habanero)

tsp salt

tsp black pepper

tsp Creole seasoning (we used Tony Chachere’s)

Tbsp organic granulated sugar

Tbsp apple cider vinegar

(14 oz) can of black eyed peas, drained

white rice, to serve (optional)

Heat oil in a large pot over medium heat. Add onion and ginger, hit them with a pinch of salt to draw out the moisture, and cook until onion is golden brown. 

Add garlic, curry powder, and smoked paprika and cook until garlic is fragrant, about 1-2 minutes. 

Add collard greens and Scotch bonnet pepper, and cook 1-2 minutes.

Then add broth, vegetable bouillon, Creole seasoning, salt, black pepper, red pepper flakes, apple cider vinegar, sugar, and black-eyed peas. Stir to combine. Bring to a boil and reduce to simmer. Cook for 20-25 minutes. Adjust seasoning, remove hot pepper, and enjoy!

This was my second time making this and it was so so delicious and comforting! Thank you for the amazing recipe!

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VEGAN COLLARD GREENS

Quick and Easy Vegan Collard Greens

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