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    Home / Side Dishes

    Quick & Easy Vegan Collard Greens

    Last updated: Nov 24, 2021 · Published: Oct 8, 2018 by Elizabeth Shah. This page may contain affiliate links.

    4187 shares
    Jump to Recipe

    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.

    By now, we all know that dark leafy greens are especially good for us. I try to work them into several meals a week, if not daily. (Daily is best!) But I'll admit I've been guilty of getting stuck in the spinach/kale rut lately. It's so easy to toss them into a healing Spinach Soup, a Holiday Bread Pudding , Spinach Salad, or even a delicious 'Cheesy' Spinach Pizza Roll recipe.

    It's so easy to grab a big package of pre-washed greens and slip it into stews, lentils, burritos—pretty much whatever we're eating. So today, we're getting out of the rut with some Quick, Easy Vegan Collard Greens!

    collard greens with garlic and smoked paprika in a wooden bowl on a pale blue striped towel with salt and pepper, garlic and apple cider vinegar.

    How to Make Collard Greens

    (Click here for the Instant Pot recipe.)

    I call this recipe 'quick & easy vegan collard greens' because they not only cook up fast, if you follow the step-by-step instructions here for trimming and cutting your greens, prep time is a snap.

    cutting board with collard greens, smoked paprika, garlic and apple cider vinegar.

    First, stack leaves on top of each other and chop off all of the ends. Then, one leaf at a time, run the sharp tip of your knife lengthwise down the center of each leaf along the stem. Do the same thing on the other side. (Cut as much or as little of the stem out as you like.) You'll be left with two matching halves.

    collard green leaf with center stem cut out on a cutting board

    Second, flip and stack your leaf halves on top of each other in even piles of three or four.

    collard green leaf halves piled on top of each other on a cutting board.

    Third, roll the leaves lengthwise like a cigar, and make ½ inch cuts across the width to create ribbons. That's how to make collard greens, the easy way! After washing my collard greens, I can usually cut 2 bunches in about 5 minutes.

    collard green leaf rolled up and cut into 1-inch pieces on a cutting board with chef's knife.

    Of course, it helps to have a good quality, very sharp knife! I recently took a cooking class at Sur la Table, which was not only fun, but we got to experiment with all kinds of knives and gadgets. (Pretty smart marketing on their part!) I left with a new set of Japanese Global Knives (pictured above).

    I'm kind of a minimalist and don't like to clutter my kitchen with things that have limited use or I'll rarely use. But especially for us vegans—with all of the fruit and veggie prep we do--there's simply no substitute for a set of sharp, good quality knives.

    bright green collard greens and garlic in a red dutch oven.

    Vegan & Vegetarian Collard Greens with Apple Cider Vinegar

    But back to our quick and easy vegan collard greens! This recipe comes together in about 20 minutes, and it's fairly foolproof, so if  you're focused on pulling something more elaborate together for the same meal, you don't have to fuss much with this one. 

    That said, the simple addition of apple cider vinegar at the end, along with the smoked paprika and garlic, really give this recipe an extra pop of flavor. These greens are simple enough to whip up for a weeknight meal, but have enough panache to serve to guests or as a holiday side dish—again, to break up other richer dishes on the plate. I've served these quick, easy vegan collard greens at elegant dinner parties and they were a big hit.

    collard greens with garlic and smoked paprika in a wooden bowl with a fork on a pale blue striped towel.

    What to Serve with Collard Greens

    Collard greens are also right at home on any soul food menu or at a Mardis Gras celebration. In fact, this recipe was featured alongside jambalya, gumbo and other New Orleans style favorites in this vegan Mardis Gras menu put together by Food Revolution Network. Check it out!

    These Southern style collard greens have a nice smoky flavor, plus a hint of tanginess from a splash (or more!) of apple cider vinegar. I've been cooking this simple, comfort food recipe for years—well before I became vegan. It's a perfect complement to richer main dishes (like my Healthy Twice-Baked Potatoes!) The acid in the greens cuts through the fat and switches things up for your palette.

    Whether you're looking for a way out of the spinach/kale rut, a simple comfort food recipe, or a smoky, tangy flavorful side to complement an elegant entree, these greens can do it all.

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    Thanks bunches and happy, whole-food cooking!

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    📖 Recipe

    Quick and Easy Vegan Collard Greens

    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.
    4.78 from 18 votes
    Print SaveSaved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 52kcal
    Author: Elizabeth Shah
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    Ingredients

    • 2 pounds bunches collard greens ribs removed (see above) and cut into ½ ribbons (about 2 lbs)
    • 4 cloves garlic smashed and diced
    • 1-2 tablespoons apple cider vinegar to taste
    • ½ teaspoon smoked paprika
    • Sea salt and freshly ground black pepper to taste
    US Customary - Metric

    Instructions

    • 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 ½ 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.

    Notes

    When sautéing with water rather than oil, use a little at a time--just enough to keep things from sticking. If things do get too brown in the pan, you can 'deglaze' any browned ares with a bit of water or any acid (like vinegar) to loosen things.

    Nutrition (approximate)

    Calories: 52kcal | Carbohydrates: 9g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 330mg | Fiber: 6g | Sugar: 1g | Vitamin A: 7670IU | Vitamin C: 54mg | Calcium: 354mg | Iron: 0.8mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

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    4187 shares

    Reader Interactions

    Comments

    1. Lisa W.

      August 05, 2022 at 7:00 pm

      5 stars
      Hi! I made this recipe because my husband, who doesn’t like veggies, commented while we were out at a restaurant that the collard greens were really good. When he says really good, he means, “WOW, these are GREAT”! So I picked some up cause I want him to start eating healthier. I’ve recently started going vegan.

      I followed the recipe but only had 1 bunch of greens - about 10 oz., so I used half the other ingredients. I think 16 minutes wasn’t enough, but I think longer would def make them taste like they should. Should I cut them off the midrib?

      Thanks!! I’ll try again!

      Lisa

      Reply
      • Elizabeth Shah

        August 06, 2022 at 3:44 pm

        Hi Lisa, In the post above the recipe, I included some detailed instructions and pics showing how to remove the ribs. I noticed I did not state this in the actual recipe, however, so I've updated it. Sorry for the confusion, and yes, they cook much quicker without the thick part of the rib!

        Reply
    2. Roy

      March 22, 2021 at 11:49 am

      5 stars
      I’ll have to play with it a bit as I’ve never made collards before. Mine came out a bit bitter but still delicious. Must have undercooked mine. Your method is just so much healthier than alternatives to cooking them 🙂

      Reply
      • Elizabeth Shah

        March 25, 2021 at 11:59 am

        Hi Roy, It's possible they were a bit undercooked as you said. Though collards can taste a little bitter compared to other greens. Glad you like this healthy recipe!

        Reply
    3. Kelly

      March 04, 2019 at 4:50 pm

      5 stars
      I made this dish for a dinner club as several members are Jewish and 2 women are vegan and they were a hit. I did have to improvise a little since I didn't have enough smoked paprika on hand (Trader Joe's smoky seasoning saved the day!) but you couldn't tell. Delicious - even better the next day. And really easy. In fact, I think I'll make it again this week.

      Reply
      • elizabeth

        March 05, 2019 at 8:14 am

        Hi Kelly! I'm SO glad you like these collard greens. I know I say just about every recipe is a favorite, but this one is definitely right up there. Your dinner club sounds really fun! And great thinking on the TJ smoky seasoning. I just bought some myself but haven't used it yet. I'll give it a try in my collards! Thanks so much for sharing your comments, they make my day!!!

        Reply
    4.78 from 18 votes (14 ratings without comment)

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