Vegan Southern Collard Greens

Tender, smoky, and perfectly seasoned, these vegan southern collard greens are a soul food classic that everyone can enjoy. Slow-simmered with savory spices, a hint of smokiness, and a touch of tang, they’re a delicious and healthy side dish packed with vitamins A, C, and K. Perfect for holiday tables or any comforting meal, these greens deliver big Southern flavor without any animal products. Serve them alongside cornbread (recipe on this website) or rice for the ultimate plant-based comfort food experience.

Ingredients

1 lb. Collard Greens, washed, stemmed, and chopped

2 Tablespoons Olive Oil or Vegan Butter

1 Medium Onion, finely chopped

4 Cloves Garlic, minced

1 tsp Smoked Paprika

1 tsp Liquid Smoke, or ½ teaspoon smoked salt (for smoky flavor)

1/2 tsp Red Pepper Flakes (optional, for heat)

1 tsp Apple Cider Vinegar

1 tsp Sugar or Maple Syrup (optional, for balance)

1 cup Vegetable Broth

1 tsp Salt (adjust to taste)

1/2 tsp Black Pepper

1 Vegan Sausage Link or 1/4 cup Chopped Mushrooms (optional, for heartiness)

Instructions

Heat olive oil or vegan butter in a large pot over medium heat. Add the onions and sauté until softened and translucent, about 5 minutes. Stir in garlic and cook for another 1-2 minutes until fragrant.

Add smoked paprika (or liquid smoke/smoked salt) and red pepper flakes, stirring to coat the onions and garlic. Cook for about 30 seconds.

Stir in apple cider vinegar and sugar (if using) to balance the flavors, then pour in the vegetable broth. Bring the mixture to a gentle simmer.

Add the chopped collard greens to the pot in batches, stirring to wilt them down. Once all the greens are added, cover the pot and reduce the heat to low. Cook for 30-40 minutes, stirring occasionally, until the greens are tender and flavorful.

If using vegan sausage or mushrooms, sauté them separately, then add them to the pot in the last 10 minutes of cooking for added texture and flavor.

Add salt and pepper to taste. Adjust the smoky and tangy flavors by adding a pinch more smoked paprika or a splash of vinegar if needed.