vegetarian collard greens recipe
- The Best vegetarian collard greens recipe
- Easy Vegetarian Collard Greens with Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Vegetarian Collard Greens with Garlic Sauce Works
- ❓ Frequently Asked Questions About Vegetarian Collard Greens with Garlic Sauce
The Best vegetarian collard greens recipe
What I love most about collard greens is how versatile they are. They’re a great way to stretch a meal without sacrificing nutrition, and they’re surprisingly easy to prepare. The greens themselves are loaded with fiber, vitamins A and K, and antioxidants, which makes them a healthy pick for anyone looking to add more greens to their diet without feeling like they’re eating something boring. Plus, they’re so forgiving—they’ll take a little extra time in the pot, but the result is always worth it. Whether you’re making them for a family dinner, a potluck, or just a simple lunch, they’re a reliable choice that never disappoints. My husband and kids swear by them, and honestly, I’ve never had a batch go to waste.
Easy Vegetarian Collard Greens with Garlic Sauce
A hearty, smoky dish featuring tender collard greens braised in a simple tomato-garlic sauce. Perfect for a quick weeknight meal or a side to complement grilled vegetables or plant-based proteins.
🥘Ingredients
- 1 bunch collard greens, washed and chopped into 4-inch pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 cup canned tomato sauce
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional, for heat)
👨🍳Directions
-
1
Preheat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Toss in the chopped collard greens, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir and cook for 5 minutes, stirring occasionally, until the greens begin to soften and wilt. -
2
Reduce heat to medium-low. Pour in the tomato sauce, tomato paste, oregano, and cayenne (if using). Stir well to combine. Bring the mixture to a gentle simmer and let it cook uncovered for 15–20 minutes, stirring occasionally, until the greens are tender and the sauce has thickened slightly. -
3
If the sauce is too thick, add a splash of water or vegetable broth to loosen it. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Remove from heat and let it sit for 2–3 minutes before serving.
🔧Equipment
- Large skillet or Dutch oven
- Cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Vegetarian Collard Greens with Garlic Sauce Works
❓ Frequently Asked Questions About Vegetarian Collard Greens with Garlic Sauce
How do I store collard greens after cooking?
Store cooked collard greens in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag or container once they’re frozen solid. Thaw overnight in the fridge before reheating.
Can I use frozen collard greens in this recipe?
Yes! Frozen collard greens work perfectly, though they may be slightly softer. Thaw them fully before cooking, then follow the same prep steps as fresh greens. If you prefer, you can quickly sauté them in a pan with a little oil to revive their texture before adding the rest of the recipe.
What if I don’t have smoked paprika or cayenne pepper?
Skip the smoked paprika and use regular paprika instead—it won’t alter the flavor dramatically. For heat, replace cayenne with a pinch of red pepper flakes (about ¼ teaspoon) or omit it entirely if you prefer milder greens. The garlic and onion will still give the dish plenty of flavor.
How can I make this dish more filling or heartier?
Add extra protein to the mix: stir in cooked lentils, black beans, or even a fried egg at the end. For more richness, increase the amount of olive oil or butter used in the sautéing step. You can also fold in cooked quinoa or brown rice before serving to bulk it up further.
Can I use another type of green leafy vegetable instead of collard greens?
While collard greens are classic for this dish, you can swap in kale, Swiss chard, or even spinach. However, kale and Swiss chard will be slightly more bitter and may require a longer cook time to soften. Spinach will cook faster and hold its texture better, but the flavor profile will differ. Stick to collards for the best results.
