Southern Vegan Collard Greens

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.

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.

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 137

Author Gina Dickson

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.

Nutrition