Vegan collard greens are the perfect down-home southern side dish. That first bite will take you back to grandma’s family table, and you’re going to be surprised that you don’t need bacon fat or ham hocks to make great-tasting collard greens!

Whether you’re serving them at a church potluck, holiday table, or weeknight dinner, these collard greens are sure to satisfy.

A white plate filled with cooked, chopped collard greens and diced onions, inspired by a canned cowboy candy recipe, with two forks on the plate, set on a light textured cloth and a blue checkered napkin.
Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I'll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

Why You Will Want to Make My Vegan Collard Greens

This collard recipe stands out for its sweet, tangy, and smoky flavor, making it a crowd-pleaser for any gathering. It’s incredibly beginner-friendly, which means anyone can make it with confidence. I love how quickly it comes together, just an hour from start to finish, which makes it perfect for busy days or last-minute hosting. It’s also easy on the wallet, using simple pantry staples. To make things even smoother, you can prep the greens ahead of time and refrigerate until cooking. Plus, you can customize it with liquid smoke, spice level, or even different greens like kale or mustard greens.

Gina’s Quick Tips Before You Get Started

Important Prep Tips Before Starting the Recipe:

  • Wash greens thoroughly and soak them in water to remove grit.
  • Be sure to remove the large stems from the collards before cooking.

Common Mistakes When Making This Recipe

  • Overcooking the greens can make them mushy; stick to 45–50 minutes for the perfect texture.
  • Skipping the vinegar or maple syrup reduces the sweet and tangy flavor balance; don’t leave these out.

Ingredient Tips

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

A bunch of green collards wrapped in plastic.
What should I look for when buying collards?

First, I suggest buying organic collards to avoid any pesticides being sprayed on the leaves. You can get them at your local grocery stores or farmers’ markets. When looking at a pile of collards, look for dark leafy greens that are stiff, not wilted. Be sure the green leaves are whole and do not have any obvious spots where bugs have been chewing on them. Be sure to pick young, fresh greens because the older ones tend to be more bitter and tough.

How To Clean Collard Greens for Cooking

  1. Wash the leaves well under cold water to remove any dirt or grit. Pat them dry.
  2. Lay each leaf flat, and remove the tough stem by slicing along both sides.
  3. Stack the leaves, roll them tightly, and slice into thin ribbons.
A cutting board with collard green stems, a paring knife, and leafy greens in the background—perfect for prepping ingredients for your favorite canned cowboy candy recipe. The stems are separated from the leaves and arranged beside the knife.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: Choose a low-sodium broth if you’re watching your salt intake.

Flavor Enhancements: Add smoked paprika, a splash of coconut aminos for extra umami.

Add-In Options: Chopped mushrooms for umami, diced tomatoes for a classic southern add-in, or even shredded carrots for a hint of natural sweetness. Try adding a splash of hot sauce or pepper vinegar for a bold Southern kick in the last 15 minutes of cooking.

Simple Substitutions: Kale, mustard greens, or turnip greens can be used in place of collards. If you’re short on time, bagged pre-washed greens are a convenient shortcut. You can substitute brown sugar or molasses for the maple syrup.

Tips for Recipe Success: Always stir during simmering to prevent burning. Use a Dutch oven for even heat. Let the greens rest 5 minutes before serving for best flavor. Taste at the end and adjust seasoning, especially salt, vinegar, or maple syrup, to your liking. Be sure to serve with a side of my classic Southern Cornbread Recipe.

How do I get the bitterness out of collards?

Adding 2 tablespoons of vinegar to your cooking pot or 1/8 teaspoon of baking soda will help. Also, be sure to pick young fresh greens. The older ones tend to be more bitter and tough.

Storage and Reheating Instructions

  • Store leftovers in an airtight container in the fridge for up to 4 days. These greens often taste even better the next day as the flavors continue to develop.
  • To freeze, allow the collard greens to cool completely before transferring to a freezer-safe container or bag. Freeze for up to 3 months.
  • When ready to enjoy, thaw overnight in the refrigerator before heating.
  • Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals. If the greens seem dry, add a splash of broth or water to refresh their texture.
  • For best results, stir occasionally during reheating to prevent sticking.

If you enjoy Southern vegetable side dishes, you might also love Southern Style Crock Pot Green Beans or this comforting Creamy Baked Corn Casserole Recipe.

Biblical Hospitality Tips

“Biblical hospitality is about making room at the table—and in your life—for others, not showing off the table itself.”Intentional Hospitality

These comforting collard greens are a perfect way to show biblical hospitality through food that warms the soul. Whether for a church potluck, a weeknight dinner, or a Sunday soul food gathering, this recipe offers a flavorful, inclusive dish that welcomes everyone, no matter their dietary preferences. Share this vegan twist on a classic with someone new or someone in need of comfort, and let your table be a ministry of love and care.

Hostessing Tips for Comfort Food Gatherings

  • Hospitality as Ministry: Think of dinner as soul care—what does your guest need emotionally, not just nutritionally?
  • Fellowship Over Perfection: Forget cleaning every corner—tidy what matters and let the rest go.
  • Prep-Ahead Tip: Chop veggies or prep sauces the night before. It reduces last-minute stress and makes you a more relaxed host.

Hospitality in Action

This week, invite a neighbor or church friend over for a casual meal. Keep it simple, pick up some fried chicken, and then serve just one comforting dish, like these collard greens and warm cornbread. Focus on listening and offering encouragement, not perfection.

Who will you share this meal with? Let me know in the comments! If you enjoyed this recipe, share it with a friend who loves plant-based Southern cooking or sign up for my email list for more faith-driven recipes and hospitality inspiration.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I’ll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

A plate of cooked collard greens mixed with chopped onions and a hint of canned cowboy candy recipe sweetness, served on a white hexagon-patterned plate with two silver forks.
5 from 2 ratings

Southern Vegan Collard Greens

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Southern vegan collard greens are a sweet, tangy, and smoky side dish that's simple to prepare and full of rich flavor. Made with tender greens, maple syrup, apple cider vinegar, and a hint of optional liquid smoke, this dish offers a perfect balance of savory, sweet, and spicy. It’s ideal for weeknight dinners, holiday feasts, or meal prepping for the week ahead. Whether you're serving a plant-based crowd or just want a cozy Southern classic without the meat, these collard greens deliver comfort and bold taste in every bite.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Make a Shopping List for This Recipe

You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!

Ingredients
 

  • 1 1/2 pounds collard greens, about 15 to 20 large leaves, stems removed and washed
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and minced
  • 1/3 cup onion, white or yellow, finely chopped
  • 1 1/2 cups vegetable broth, plus more if needed
  • 1/2 tablespoon maple syrup, use realy maple syrup, not artificial
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper, adjust to taste
  • 1/4 teaspoon liquid smoke, optional: for extra smoky flavor

Instructions
 

Prep the Collard Greens

  • Wash the leaves: Rinse collard greens under cold water to remove any dirt or grit. Pat dry with a paper towel.
    1 1/2 pounds collard greens
  • Remove the stems: If this is your first time cooking collard greens, it's important to know that the stems are very tough and hard for the body to digest. My favorite method is to cut the stems out after washing the leaves. Using a sharp knife, lay each collard leaf flat and carefully slice along both sides of the thick center stem to remove it. Discard the stems.
  • Stack the leaves on top of each other, roll them tightly (like a cigar), and slice crosswise into 1/4-inch ribbons.

Cook the Aromatics

  • In a large pot or Dutch oven, heat olive oil over medium heat.
    2 tablespoons olive oil
  • Add onion and garlic. Sauté for 2 to 3 minutes until soft and fragrant.
    2 cloves garlic, 1/3 cup onion

Sauté the Greens

  • Stir in the collard greens and cook for about 3 minutes until slightly wilted.

Add Seasonings and Simmer

  • Add vegetable broth, maple syrup, apple cider vinegar, red pepper flakes, salt, black pepper, and optional liquid smoke.
    1 1/2 cups vegetable broth, 1/2 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon liquid smoke
  • Stir well, cover the pot, and reduce heat to low.
  • Simmer for 45 minutes, stirring every 15 minutes.
  • Tip: If the pot starts to dry out, add 1/4 cup broth at a time to keep it moist.

Serve

  • Serve hot with optional toppings like hot sauce or hot peppers in vinegar

Notes

Simple Substitutions: Kale, mustard greens, or turnip greens can be used in place of collards. If you’re short on time, bagged pre-washed greens are a convenient shortcut. You can substitute brown sugar or molasses for the maple syrup.
Tips for Recipe Success: Always stir during simmering to prevent burning. Use a Dutch oven for even heat. Let the greens rest 5 minutes before serving for best flavor. Taste at the end and adjust seasoning, especially salt, vinegar, or maple syrup, to your liking.
Serving: 1g, Calories: 137kcal, Carbohydrates: 14g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 678mg, Potassium: 404mg, Fiber: 7g, Sugar: 4g, Vitamin A: 8801IU, Vitamin C: 62mg, Calcium: 406mg, Iron: 1mg
Cuisine: American
Course: Side Dish
Author: Gina Dickson
Intentionalhospitality.com content and photographs are copyright-protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
gina in the kitchen cooking and image of dishes made by intentional hospitality