Meatless Collard Greens

Meatless Collard Greens

Smoked paprika gives this vegan take on collard greens substantial flavor without using ham. Adding lemon and sriracha at the end produces a bright, clean finish. Delicious on their own or beside the protein of your choice.

If you’ve never had collard greens before, now’s a good time to try something new.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Meatless Collard Greens

Meatless Collard Greens

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Side Dishes
  • Method: Stovetop


Vegan Collard Greens


  • Two bunches of collard greens (about 6-8 cups cut)
  • 1 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 32 oz container vegetable broth
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1/4 cup apple cider vinegar
  • 2 tbsp water
  • 1 tsp sriracha sauce or chili garlic sauce
  • Juice from 1/4 lemon


  1. Soak greens in a sink of cold water to remove any dirt and rinse well.
  2. Cut stems off at the bottom of each leaf and stack several leaves on top of each other, then roll into a log. Cut rolled leaves into 1″ slices. Repeat until all the greens are cut. Set aside.
  3. Heat a large pot over medium heat and add sesame oil and chopped onion. Cook for about 5 minutes, or until onions start to become translucent. Add minced garlic and cook another 1-2 minutes.
  4. Add about a cup of the vegetable broth, then add paprika, salt, and pepper. Stir well.
  5. Add remaining vegetable broth and apple cider vinegar, then add the greens to the pot. Stir gently.
  6. Bring to a boil over high heat, then reduce heat to a low simmer and cover. Taste liquid after about 20 minutes and add salt only if needed (this will vary depending on the broth you use). Simmer until greens are very tender, about 45 minutes.
  7. In a small measuring cup or bowl, add water, lemon juice and sriracha sauce and stir to combine. Pour over the greens in the pot and stir to distribute evenly. Cook another 5-10 minutes. This brightens the flavors and significantly cuts any remaining bitterness in the greens.
  8. Plate or transfer to a serving bowl with a slotted spoon and serve hot with lemon wedges and sriracha or the hot sauce of your choice.

Keywords: Collard greens, vegan, vegetarian, paleo, keto, gluten-free, grain-free, plant-based, lectin-free


Leave a Reply

Your email address will not be published.

Recipe rating