Savory Vegan Collard Greens

This vegan collard greens recipe uses simple savory ingredients and can be made in your pressure cooker or on the stove top.

Prep time: PT10M

Cook time: PT40M

Total time: PT50M

Rating

4.95 stars (38 reviews)

Keywords

collards

Ingredients

1 pound collard greens
1 tablespoon olive oil
1/2 large yellow onion, diced
3-4 cloves garlic, minced
1 1/2 cups vegetable broth
1 tablespoon reduced sodium soy sauce or tamari sauce
2 teaspoons apple cider vinegar
1 teaspoon brown sugar
1/4 teaspoon table salt (adjust to taste)
1-2 teaspoons red pepper flakes (adjust to taste)
1/4 teaspoon ground black pepper

Cuisine

vegan

Steps

Pressure Cooker Instructions
- Remove the hard stems the collard greens. Cut the leaves into 2-3 inch wide strips, about the size of lettuce leaves in a salad. Rinse the collards in water until clean.
- Press the "sauté" function on your Instant Pot and set the heat to "normal" using the adjust key. Once hot, add the oil. Add the onion and sauté for 3-4 minutes, until translucent. Add the garlic and red pepper flakes and sauté for 1 more minute.
- Add the collards to the Instant Pot, sautéing until wilted, about 1 minute.
- In a medium bowl, combine the apple cider vinegar, soy sauce, vegetable broth, brown sugar and salt. Pour into the Instant Pot. Lock the lid in place and set the valve to "sealing". Press the "pressure cook" key and adjust to "high pressure". Set the timer to 25 minutes. It will take about 10 minutes to come to pressure.
- When the 25 minutes are up, manually release the steam valve. Careful, it will be hot and some water may sputter out. Once the steam is released and the valve floats down you can open your Instant Pot.
- Give the collards a stir (see note #3). Taste for salt, pepper, and red pepper flakes. Serve with their broth and enjoy!
Stove Top Instructions
- Remove the hard stems the collard greens. Cut the leaves into 2-3 inch wide strips, about the size of lettuce leaves in a salad. Rinse the collards in water until clean.
- Heat a Dutch oven or stock pot over medium-high heat. Once hot, add the oil. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and red pepper flakes and sauté 1 more minute, until aromatic.
- Add the collard greens and sauté until slightly wilted, about 1 minute.
- In a medium bowl, mix together the remaining ingredients. Pour this liquid on the collards and bring to a simmer over medium/medium-low heat. Cover with a lid.
- Simmer until tender. Add additional vegetable broth as needed. It will take 50 minutes to an hour for the collards to become tender. Serve collards with their broth and enjoy!

Nutitrion

Serving Size: 1 serving
Calories: 85 kcal
Carbohydrates: 9 g
Protein: 4 g
Fat: 4 g
Sodium: 272 mg
Sugar: 2 g

Reviews

Denise on 2024-01-01 (5 stars):
Great recipe! Made this for the second time. Very flavorful. This will be my go to recipe for greens.
MK on 2023-09-28 (5 stars):
I dont know if I've ever left a comment on an online recipe before but I had to because this is one of my favorite recipes of all time. I love collards and this is basically the only way I cook them now, and make them for friends and family whenever I get the chance, and have shared the recipe with at least 10 people. Thank you!!!!!
Jeanne Holley on 2023-08-19 (5 stars):
This recipe is really good. I added a little smoked paprika. Just a note, I didn’t stir the onion with the greens, and they scorched a little bit.
Laura on 2023-01-01 (5 stars):
Used this recipe 2 New Years Days in a row! It was a big hit with the black eyed peas and cornbread!
jules on 2022-12-25 (5 stars):
Love this recipe! I've made it many times. Sometimes I add a touch of maple syrup if I'm out of brown sugar. It's still great!
Heidi on 2022-11-17 (5 stars):
These are great! My husband isn't a fan on cooked greens but said these were great and I should keep the recipe!
Robin Johnson on 2022-01-09 (5 stars):
I wanted a quick way to cook my collard without meat and boy did this recipe do the trick. Thank you for sharing.
caro on 2021-11-05 (5 stars):
i didnt have quite enough collards but made up the difference in weight with red chard i had in the fridge—a really great combination! for smokiness i added smoked spanish paprika as recommended in the notes, and went heavy on the red pepper flakes…this recipe is flavorful and spicy and soooo good, i only wish i had more (im surprised every time that greens really wilt down much more than i expect).