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.
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.
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
How To Cut Collards
- Wash the leaves well under cold water to remove any dirt or grit. Pat them dry.
- Lay each leaf flat, and remove the tough stem by slicing along both sides.
- Stack the leaves, roll them tightly, and slice into thin ribbons.
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.
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!
Southern Vegan Collard Greens
Note: Be sure to read through the recipe’s post for tips and details about 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
This recipe worked perfectly with New Year’s Day hoppin’ john. It was my first try with collard greens and I really appreciate the advice on how to prepare the greens before anything went into the pot. Good luck in 2025!
So happy to hear you enjoyed the recipe. Here’s to a great 2025! :)
Anyone who would throw away the stems knows nothing about cooking These Greens, a lot of vitamins are in the stems, and they add ruffage to clean the intestine. You want to cut the Stems into small bite size pieces and cook them with the Leaves; Not throw they away like they have no value.
I had a friend end up in the ER with a bowel blockage because they ate to many semi cooked stems. It’s important to point out the following:
1. If you’re cooking collards the traditional Southern way (low and slow), toss the stems in—they’ll soften up beautifully.
2. If you’re stir-frying or doing a quick sauté, it’s better to remove the stems and save them for broth or another slow and low cooked dishes.
Good cooking but do not throw about the stems, they are good to eat too.
Agree they are tasty. I know a few people trouble digesting them if they are not cooked very soft.
Tips:
If you’re cooking collards the traditional Southern way (low and slow), toss the stems in—they’ll soften up beautifully.
If you’re stir-frying or doing a quick sauté, it’s better to remove the stems and save them for broth or another dish.
I lived in Georgia during my school years. One of my favorite dishes was southern style collard greens, cooked properly, they melt in your mouth. I remember hearing that collards must cook for a very long time to get the right texture and flavor. Thank you for this recipe which I will be making soon to share with my family.