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    Home » Recipes » Appetizers & Side Dishes

    Vegan collard greens (instant pot, stove top)

    Published: Nov 22, 2022 · Modified: May 4, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Pinterest image for vegan collard greens

    These southern style vegan collard greens are a super easy side dish to whip up. Full of rich, deep, smokey and salty flavor. Cooked with caramelized onions, smoked paprika, garlic and seasonings. Instant pot, stove top and slow cooker directions.

    Vegan instant pot collard greens on a serving plate.
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    Jump to:
    • Why you’ll love this recipe
    • History of southern-style collard greens
    • Ingredients and substitutions
    • Expert tips
    • How to cut collard greens
    • Instant pot directions
    • Storing tips
    • Serving suggestions
    • FAQ’s
    • More side dish recipes
    • 📖 Recipe

    Why you’ll love this recipe

    • it’s a one pot, delicious side dish
    • it’s a great way to fall in love with collard greens if you’ve never had them before.
    • it’s low maintenance and super easy to make
    • it’s a great side dish
    • they’re full of healthy vitamins and minerals
    • this recipe is naturally vegan and vegetarian and gluten free

    History of southern-style collard greens

    Traditional southern collard greens originated from West African cooking styles. It was brought to the United States by enslaved people from Africa who were forcefully brought here during America slavery. It was a cheap and easy way to feed a lot of people since greens were so abundant.

    Greens were usually seasoned with less desirable cuts of meat like ham hock or pig’s feet and then simmered for hours on a low heat to create a rich and savory broth.

    In this plant-based version, we’re adding a vegan twist by replacing the meat with smoked paprika to create the same rich and smokey broth for the healthy greens to simmer in.

    Ingredients and substitutions

    Vegan collard green ingredients laid out on a table
    • Collard greens – Choose fresh collard greens that have bright green leaves and firm looking. Stay away from any that are yellow or limp or pale.
    • Onions – sautéd onions add a nice caramelized sweetness.
    • Olive oil – or any neutral tasting oil
    • Minced garlic
    • Smoked paprika – This is where we are getting the smoky flavor that is usually found in traditional collard greens with meat. Another great way to add smoky flavor is to use Applewood smoked salt, if you can find it.
    • Tomatoes – When tomatoes are cooked, they add a nice umami, depth of flavor to these greens. I like using fresh tomatoes, but you can also use canned.
    • Apple cider vinegar – Since collard greens have such an earthy flavor, the acid in the ACV helps to balance it out. You can also use white vinegar.
    • Vegetable broth – this will add more depth to the greens than just using water. You can also use a vegetable bouillon cube, it’s a lot cheaper.
    • Hot sauce – This is optional if you don’t like spice but it will make your greens even more delicious. You can also add in red pepper flakes.
    • Salt and black pepper

    Expert tips

    • Make sure to wash the greens in warm water a few times to loosen up any dirt that may be caked on them.
    • Store the unwashed, raw greens in a bag with a paper towel until you’re ready to cook them.
    • After cooking on high pressure for 5 minutes, let the instant pot natural release for 20 minutes, then quick release. This gives the dish more time to develop flavor.
    • Most leafy greens can be cooked with this recipe. You can use turnip greens, mustard greens, kale and any other hearty, winter leafy green.
    • The liquid that collects at the bottom of the pot is full of amazing flavor. Dip some bread in it and enjoy!

    How to cut collard greens

    Collard green leaf with stem cut out of the middle.

    Slice each side of the stem so that you can remove the thick stem in the center.

    collard green being cut up.

    Fold each half of the leaf on top of each other.

    Collard green leaf being cut up on a cutting board.

    Roll the leaves up. Cut width wise along the length of the rolled up leaves. Then cut them in half a few times.

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    Instant pot directions

    Make sure to scroll down to the recipe card for the full ingredients list and instructions!

    1. Rinse your collard greens and chop them up making sure to take the stem out in the middle of the leaves. Photos of how to cut up the leaves are in the section above this one.
    2. Set your instant pot to sauté mode and add in the onions for a minute or until translucent and caramelized. Add in the garlic and sauté for another minute.
    3. Add in the rest of the ingredients and set the lid to seal. Cancel sauté mode and put the instant pot on high pressure. Cook for 5 minutes. Let the steam naturally release for 20 minutes and then open the pressure valve and release all the way. Serve with a little bit of hot sauce.

    Storing tips

    Fridge – Store any leftover collard greens in an airtight container in the fridge for up to five days.

    Are you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"!

    Freezer – Collard greens can be frozen very well. Store in a freezer friendly bag or container for up to three months.

    Overhead view of vegan collard greens on a plate.

    Serving suggestions

    Collard greens make an amazing side dish to just about any recipe. Try it with these New Orleans style red beans and rice.

    Serve them with meaty vegan recipes like this vegan steak or vegan ribs. They make an amazing side dish with other side dishes like an easy air fried baked potato, dairy free mashed potatoes, green bean casserole, sweet potatoes, vegan deviled eggs and vegan mac and cheese.

    FAQ’s

    Can I make this in a slow cooker?

    Yes! Traditionally, like for a lot of southern cooking, this dish has a very long cooking time to help it develop a rich and deep flavor.
    Just sauté the onions and garlic first, add in the rest of the ingredients, then cook on low for 3-4 hours. Stir halfway through if you can, but they should be fine if you aren’t able to.

    What are the health benefits of collard greens?

    Just like most cruciferous vegetables and leafy greens, collard greens are an excellent source of vitamin K, minerals, iron, calcium and vitamin C. They’re also full of healthy, dietary fiber.

    Why do you put vinegar in collard greens?

    The acid of the vinegar is a great way to balance the bitter flavor of the collard greens. Acid in lemons and vinegar are often used in more bitter, earthy dishes to help cut down on any unpleasant tastes. The balance of salt, fat and acid in a recipe brings out all of the flavors of a dish without having one taste take over.

    How do you get the bitterness out of collard greens?

    Blanching them helps to get the bitterness out. The glucosinolates in the greens are what make them bitter, and they are water soluble. When you blanch them, they leach out into the water.

    More side dish recipes

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      Easy Air Fryer Zucchini with Dairy Free Parmesan
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    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Vegan collard greens on a serving plate.

    Vegan collard greens (instant pot, stove and slow cooker)

    These instant pot vegan collard greens are a super easy side dish to whip up. Full of rich, deep, smokey and salty flavor. Cooked with caramelized onions, smoked paprika, garlic and seasonings.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 5
    Calories: 54kcal
    Author: Maria
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    Equipment

    • instant pot

    Ingredients

    US Customary or Metric
    • 1 tablespoon oil
    • ½ large onion (diced)
    • 4 cloves garlic
    • 1 bunch collard greens
    • 1 cup vegetable broth
    • 1 medium tomato (diced)
    • 1 teaspoon smoked paprika
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • hot sauce (optional) (to serve)

    Instructions

    Instant pot directions

    • Rinse your collard greens and chop them up making sure to take the stem out in the middle of the leaves. Photos of how to cut up the leaves are in the blog post above.
      1 bunch collard greens
    • Set your instant pot to sauté mode and add in the onions for a minute or until translucent and caramelized. Add in the garlic and sauté for another minute.
      1 tablespoon oil, ½ large onion, 4 cloves garlic
    • Add in the rest of the ingredients and set the lid to seal. Cancel sauté mode and put the instant pot on high pressure. Cook for 5 minutes. Let the steam naturally release for 20 minutes and then open the pressure valve and release all the way. Serve with a little bit of hot sauce.
      1 cup vegetable broth, 1 medium tomato, 1 teaspoon smoked paprika, 1 teaspoon apple cider vinegar, 1 teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 bunch collard greens

    Stovetop directions

    • Rinse your collard greens and chop them up making sure to take the stem out in the middle of the leaves. Photos of how to cut up the leaves are in the blog post above.
      1 bunch collard greens
    • Set a large pot on medium heat and add oil. Sauté the onions for a few minutes or until translucent and slightly golden. Add the onions and sauté for another minute
      1 tablespoon oil, ½ large onion, 4 cloves garlic
    • Add the rest of the ingredients and put the lid on the pot. Bring the greens to a simmer and then turn the heat down to medium low and simmer for at least 20 minutes. They can go for as long as 45 minutes for a deeper flavor if you have the time. Make sure to check that they have enough liquid every 20 minutes or so. Serve with hot sauce.
      1 bunch collard greens, 1 cup vegetable broth, 1 medium tomato, 1 teaspoon smoked paprika, 1 teaspoon apple cider vinegar, 1 teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper

    Slow cooker instructions

    • Rinse your collard greens and chop them up making sure to take the stem out in the middle of the leaves. Photos of how to cut up the leaves are in the blog post above.
      1 bunch collard greens
    • In a sauté pan, add the oil and sauté the onions on medium heat until translucent and slightly golden. Add the garlic and sauté for one more minute.
      1 tablespoon oil, ½ large onion, 4 cloves garlic
    • Add the garlic and onions to your slow cooker. Add the rest of the ingredients. Cover and cook on low for 3-4 hours, stirring halfway through if you can. Serve with hot sauce.
      1 bunch collard greens, 1 medium tomato, 1 teaspoon smoked paprika, 1 teaspoon apple cider vinegar, 1 teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 cup vegetable broth

    Notes

    These collard greens will last in the fridge in an airtight container for up to five days. They can also be frozen for up to three months. 

    Nutrition

    Calories: 54kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 313mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2410IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 0.4mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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