These delicious vegan collard greens are simple enough for a weeknight meal but have enough flavor to serve to guests or as a holiday dish. You can whip up this tasty side dish in less than 30 minutes.
Using just a few ingredients, these warm savory greens are easy to cook, versatile and flavorful. They're ready in less than 30 minutes and add flavor to any dinner table.
What to serve with collard greens? I love my Vegan Mashed Sweet Potatoes, Vegan Sweet Potato Casserole, and Butternut Squash Soup.
Ingredients you'll need
In this recipe, we'll cook the collard greens with garlic, onion, and tomatoes to create a savory, tasty side dish. You'll need the following ingredients:
- Collard: Pick a fresh bunch of collard greens. They shouldn't have any brown spots and should feel stiff to the touch
- Tomatoes: canned or fresh tomatoes can be used. I usually use diced cherry tomatoes.
- Onions: both yellow and red onion taste great with collards
- Apple cider vinegar: If you don't have apple cider vinegar, lemon juice also works to give it tanginess and more flavor.
- Garlic: I prefer fresh garlic but you can also use garlic powder.
- Paprika: I use sweet paprika in this recipe but you can use smoked paprika for a Southern flavor.
- Oil: I prefer cooking with avocado oil but any oil or butter can be used.
- Sea salt and black pepper: Add seasoning to taste.
Note: This recipe can easily be doubled, however, I recommend cooking in batches as the collards will fill up the pan until they are cooked down.
How to cook vegan collard greens
1. Prepare the collard greens: Prepare the collard greens by removing thick central ribs using a sharp knife. Once you've removed the stems, stack the leaves on top of each other.
Cut thin strips across the leaves, creating long ribbons. Give it a few horizontal chops to create shorter ribbons. The collard greens are ready to be cooked.
2. Cook garlic and onion: 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.
3. Add cherry tomatoes: Stir in the cherry tomatoes and increase heat to medium. Cook until soft, about 3 minutes.
4. Add remaining ingredients: Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture.
Pro tip: If using fresh tomatoes, you may need to add a tablespoon or two of veggie broth or water to make sure there's enough liquid to cook the collards in.
5. Cook and cerve: Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Turn off heat. Adjust seasoning, if needed, and stir.
Storing and reheating
To store: Cool down completely before storing in an air-tight container in the fridge for up to 3 days.
To reheat: When ready to serve, warm up on a pan over medium heat. Add a tablespoon of water to add moisture, if needed. Alternatively, use the microwave to warm up.
Serving suggestions
These vegan collard greens have a fresh and tangy flavor, which makes them perfect for pairing with any main course. A few of my favorite options are:
- Serve with soup, such as cauliflower soup or butternut squash soup.
- Serve over jasmine rice, brown rice, or Basmati rice
- In a Buddha bowl, such as a Vegan Power Bowl
- Quinoa: cooked on the stovetop or Instant Pot
- Pairs well with sweet potato casserole or mashed sweet potatoes
More easy side dish recipes
- Mashed Sweet Potatoes
- Vegan Sweet Potato Casserole
- Homemade Cranberry Sauce
- Italian Potato Salad
- Roasted Radishes
- Garlic Roasted Cauliflower
If you tried this Vegan Collard Greens recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. You can also follow me on Pinterest, Instagram, and Facebook for more delicious recipes.
Editor’s note: This recipe was originally published on November 7, 2019. Since then, it’s been freshened up with new pictures and more details to help you make the recipe.
Ingredients
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 1 cup cherry tomatoes, halved
- 1 bunch collard greens
- 1 teaspoon apple cider vinegar
- 1 teaspoon paprika
- ½ teaspoon sea salt, to taste
- ⅛ teaspoon black pepper, to taste
Instructions
- 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.
Candace says
I’m making these as a dish for Thanksgiving! Can’t wait to try them! Are these pods to make ahead of time and possibly freeze?
Collard lover says
This was my first time making and eating collard greens. I used lemon juice and fresh tomatoes and added a couple extra cloves of garlic. This recipe is SO PERFECT. Really enjoyed it and highly recommend it.
Patricia A MacMenamie says
Absolutely delicious! Healthy, quick and easy to prepare with basic ingredients. Highly recommend trying it.
Sunnyjoy says
Commented earlier today but forgot to rate! To add to comment, I'll mention I find your recipes are written in an easy-to-grasp style ... simple and complete. I've already chosen my next pick to try. 🙂
Sunny Joy says
Outstanding flavor. Thanks so much. I just discovered collards this week and searched for recipes and yours was the best. I added a little small-diced firm tofu, small-chopped mushrooms and raisins, for extra nutrition and volume, and used veggie broth in place of oil, but your ingredients were predominant and work great with each other. I'm not a cook. Your photos made it irresistible to try. My roommate said it tasted s-o-o healthy, which is important to us. 🙂
Josie says
Sapana, This is great, thank you! Can I try this in the instant pot? I would love a recipe for Collard Greens and Rice for the Instant Pot!! Love your recipes 🙂 Josie
Sapana Chandra, MS, CHC says
Thank you for your feedback, Josie! I'm happy to hear you enjoyed this recipe. I haven't tried making it in the Instant Pot but I'm sure you can. I do have a few rice recipes for the Instant Pot -- simply enter rice in the search bar.
Adrianne says
Wow, great recipe that makes you feel good too!! I love the step by step pics. These would be a great week night dinner when you want some veggies in your diet, thanks!!
Sapana Chandra, MS, CHC says
Thanks, Adrianne! So glad you like it!
Krissy Allori says
This is very good. I'm going to add it to my menu for Thanksgiving.
Sapana Chandra, MS, CHC says
Thank you, Krissy!
Mahy says
It is amazing how you only need 30 minutes for something so healthy and delicious as these greens. They look absolutely stunning!
Sapana Chandra, MS, CHC says
Thank you, Mahy! Hope you enjoy them.
Cindy Gordon says
I am a huge fan of collard greens! I use them for everything! I love this recipe! So easy to make and so yummy!
Sapana Chandra, MS, CHC says
Aren't they so good?! So glad you love it!
Genevieve from @fittyfoodlicious says
This recipe looks so good! Pinning for later, thanks!
Sapana Chandra, MS, CHC says
I hope you enjoy it!
Cynthia says
Woah, I didn't know that collard greens could look and taste so good! I always walk right past them in the grocery store.
Sapana Chandra, MS, CHC says
I used to do the same! Now I always grab a bunch.
Haley Hoover says
YUMMMMMMMM!
Sapana Chandra, MS, CHC says
Thanks, Haley!!