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.
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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
- 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
- Slice each side of the stem so that you can remove the thick stem in the center.
- Fold each half of the leaf on top of each other.
- Roll the leaves up.
- Cut width wise along the length of the rolled up leaves. Then cut them in half a few times.
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 section above this one.
- 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.
- 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.
Make sure to scroll down to the recipe card for the full ingredients list and instructions!
Storing tips
Fridge – Store any leftover collard greens in an airtight container in the fridge for up to five days.
Freezer – Collard greens can be frozen very well. Store in a freezer friendly bag or container for up to three months.
Serving suggestions
Collard greens make an amazing side dish to just about any recipe. Serve them with meaty vegan recipes like this vegan steak or vegan ribs. They make an amazing side dish with other side dishes like a baked potato, dairy free mashed potatoes, green bean casserole, sweet potatoes, vegan deviled eggs and vegan mac and cheese.
FAQ’s
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.
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.
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.
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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📖 Recipe
Vegan collard greens (instant pot, stove and slow cooker)
Equipment
Ingredients
- 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 minute1 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
Nutrition
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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