Vegan Collard Greens

Cooked collards in white bowl with a spoon and a blue napkin

These savory vegan collard greens are tender and seasoned for southern-style flavor. Make them as the perfect side dish for Sunday dinner.

Course Side Dish

Cuisine American, soul food

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 74kcal

Author Marisa Moore

Ingredients

2 tablespoons olive, avocado oil (or any neutral-tasting oil)
¼ teaspoon red pepper flakes
2 cloves garlic, minced
8 cups sliced collard greens (cut into small ribbons, see picture)
1- 1½ cups vegetable broth
pinch of sugar (optional)

Instructions

Heat the oil over medium-high heat. Add red pepper flakes to the oil. Cook for about 1 minute, until fragrant. Add the garlic and cook for about 1 minute or just until fragrant.
Add the sliced greens to the pan and salt. Turn the greens to coat in the oil. Add 1 cup broth (you may need to add more at the halfway point) and a pinch of sugar if using.
Cover. Cook 25-30 minutes (sliced small, as shown in the picture) on low heat, or until desired tenderness adding more broth as needed to keep the pot from drying out.

Notes

For extra protein and texture:

You can add bits of tempeh or a little textured vegetable protein to the pot if you miss the small pieces of meat common in greens. I don't usually do this as I like the greens just as is.

TIPS:

Mind the cut. How small or large you slice the greens impacts cook time. This recipe is based on a small, thin slice. Adjust accordingly.

Watch the pot. Check your greens after about 20 minutes to see how tender they are. You can cook them longer based on how soft you like your greens. I prefer firmer ones and would stop cooking them around 30 minutes.

Nutrition