These tender, silky vegan Southern collard greens are full of flavor — smoky, savory, and with just the right amount of heat. You won’t miss the meat with this satisfying, plant-based version.
Greens are a cornerstone of Southern cooking. By “greens” we mean hearty, dark leafy vegetables such as collards, mustard greens, and turnip greens. In many Black Southern households, a big pot of greens is a familiar presence at holiday tables and Sunday dinners.
Traditional Southern recipes often rely on smoked ham hocks or turkey to build depth, but this version layers in plenty of smoky, savory flavor without using meat. For more Southern side dish inspiration, try the other recipes on this site.
Important Ingredient and Substitution Notes
- Collard greens. Use two bunches of fresh collards. Choose leaves that are firm and deep green — avoid limp or yellowing leaves. You can swap in mustard or turnip greens, but reduce the braising time; check for tenderness after about 30 minutes for those varieties.
- Olive oil. Extra virgin olive oil keeps this recipe vegan and adds a pleasant flavor. Avocado or coconut oil can be used as alternatives.
- Yellow onion. A sweet yellow onion is a classic choice, though shallots, white, or red onions will also work.
- Garlic. Fresh minced garlic gives the best aroma and intensity; jarred garlic tends to be milder and less vibrant.
- Seasonings. The blend here — smoked paprika, onion powder, garlic powder, cayenne, and crushed red pepper — yields balanced, smoky heat. Adjust amounts to suit your taste.
- Broth. Use low-sodium vegetable broth to keep the dish vegan. If you are not following a vegan diet, chicken broth is an appropriate swap.
- Vinegar. Red wine vinegar brightens the greens; apple cider or balsamic vinegar can be substituted for a slightly different flavor profile.
How to Make these Collard Greens
Step 1. Remove the leaves from the thick stems. Roll each leaf tightly, slice into ribbons, and place the ribbons into a large basin. Cover with water and wash by rubbing and swishing the greens to remove grit and dirt.
Step 2. Heat the oil in a large stockpot or deep skillet over medium-high. Add the chopped onion and sauté until softened, about 2–3 minutes. Stir in the minced garlic and cook one more minute until fragrant.
Step 3. Add the greens in batches, stirring after each addition so they wilt and reduce in volume. This makes it easier to fit all the leaves into the pot.
Step 4. Once all the greens are in the pot, add the smoked paprika, garlic powder, onion powder, cayenne, crushed red pepper, salt, and pepper. Pour in 3 cups of vegetable broth, the red wine vinegar, and liquid smoke. Bring to a simmer, reduce heat to medium-low, cover, and braise for 1 hour. If the greens need more time, continue cooking up to 30 minutes until they are silky and tender. Add more broth if the pot becomes dry.
Recipe FAQs
If the greens are still tough, they simply need more cooking time. Simmer them covered for at least an hour, then check for tenderness and continue cooking in 10–15 minute increments until silky. If the pan dries out, add more broth as needed.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave; add a splash of broth to loosen the greens if they seem dry.
Collard greens complement many Southern dishes, including fried fish, candied yams, and cornbread. For lighter options, serve with roasted vegetables or baked sweet potatoes. They also work alongside grain bowls and hearty plant-based mains.
Variations
- Add vegetables such as bell pepper, jalapeño, tomatoes, or diced turnips for extra texture and flavor.
- If you eat meat, you can adapt this recipe with smoked ham hocks or turkey for a more traditional flavor.
- Stir in a small amount of brown sugar for a subtle sweet-and-spicy balance.
- Try folding cooked collards into dishes like grits or creamy polenta for a twist on classic combinations.
How to Clean and Cut Collard Greens
Collards often carry dirt and grit, so thorough washing is essential. Follow these steps to clean and prepare them:
- Grip each leaf at the stem and pull the leaf away from the center stem to separate it. Discard the thick stems or save them for stock if desired.
- Roll each leaf tightly and slice into ribbons with a sharp knife. Tearing into pieces works as well, but ribbons offer a classic appearance and texture.
- Place the cut leaves in a large basin or pot, cover with water, and agitate with your hands to release dirt. Drain and repeat 3–5 times until the water runs clear. Optionally add a splash of vinegar or produce wash to the soaking water.
What is Pot Liquor?
Pot liquor (also spelled pot likker) is the flavorful cooking liquid left after simmering greens. It concentrates the smoky, salty, and savory notes from the braise and is delicious spooned over cornbread or added to other beans and vegetables for extra depth.
In Southern kitchens, pot liquor is often enjoyed with warm buttermilk cornbread for dipping — a simple, comforting pairing that highlights the cooking liquid’s richness.
More Southern Comfort Food Recipes You Will Love
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Southern Fried Cabbage with Bacon
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Brown Butter Sage Mashed Potatoes
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Catfish Étouffée Pot Pie
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Sweet Potato Waffles with Crispy Catfish and Spicy Honey Butter
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📖 Recipe
Vegan Southern Collard Greens
Equipment
- Chef knife
- Large washing basin or stockpot for cleaning greens
- Stockpot or large deep pan for braising
Ingredients
- 2 bunches collard greens
- 2 tablespoons extra virgin olive oil (or avocado or coconut oil)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 tablespoon cayenne pepper (adjust to taste)
- 1/4 teaspoon crushed red pepper
- Salt, to taste
- Cracked black pepper, to taste
- 3–4 cups low-sodium vegetable stock
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 teaspoon liquid smoke
- Hot sauce for serving (optional)
Instructions
- Remove the leaves from the stems. Place the leaves in a large basin and discard the thick stems.
- Cover the greens with water and rub them with both hands to remove dirt and grit. Drain and repeat 3–5 times until the water is clear.
- Roll the leaves into tight cylinders and slice into ribbons with a sharp knife.
- Heat the oil in a stockpot or large deep pan over medium-high heat. Add the chopped onion and cook 2–3 minutes until softened. Stir in the garlic and cook another minute.
- Add the greens in batches, stirring to wilt each addition. Season with smoked paprika, onion powder, garlic powder, cayenne, crushed red pepper, salt, and pepper. Pour in 3 cups of vegetable stock, the red wine vinegar, and the liquid smoke. Stir to combine.
- Bring to a simmer, reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. If the liquid reduces too much, add more broth. Taste and adjust seasoning. Continue cooking up to an additional 30 minutes if the greens need to be more tender.
- Serve the collards in a bowl with some of the braising liquid (pot liquor) and finish with a few dashes of hot sauce if desired.
Notes
- Be thorough when washing greens to remove sand and grit.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 87 kcal |
Carbohydrates: 8 g |
Protein: 2.4 g |
Fat: 2.8 g |
Saturated Fat: 0.6 g |
Sodium: 675 mg |
Fiber: 3.5 g |
Sugar: 0.8 g