Vegan Southern Collard Greens
Southern collard greens have a long tradition of slow-simmering with smoked pork, which can make plant-based versions feel like a compromise — but this one genuinely isn't. The depth here comes from smoked paprika, a splash of soy sauce, and a good pour of apple cider vinegar, all working together in a rich vegetable broth to build that low-and-slow, pot-liquor flavor without any animal products in sight. Diced onion and four cloves of minced garlic go in first, laying down a savory base before the greens even hit the pot. Two pounds of collard leaves get added in handfuls, wilting down into tender, silky ribbons after nearly an hour of gentle braising. That touch of sugar balances the vinegar and rounds everything out beautifully. It serves six, so it's a natural fit for a Sunday dinner spread or a weeknight batch cook that keeps giving all week. A drizzle of hot sauce at the table is optional, but honestly, don't skip it.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 tsp smoked paprika
- 3 cups vegetable broth
- 2 lbs collard greens, stems removed, leaves cut into 1-inch strips
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- salt and pepper, to taste
For serving
- hot sauce, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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