These delicious vegan collard greens are simple enough for a weeknight meal but have enough flavor to serve to guests or as a holiday dish. You can whip up this tasty side dish in less than 30 minutes.

Using just a few ingredients, these warm savory greens are easy to cook, versatile and flavorful. Theyre ready in less than 30 minutes and add flavor to any dinner table.

What to serve with collard greens? I love my Vegan Mashed Sweet Potatoes, Vegan Sweet Potato Casserole, and Butternut Squash Soup.

Before we start cooking, the collard greens need to be trimmed. You may choose to keep the thick central ribs intact or remove them, based on personal preference. For this recipe, I remove them.

Once youve removed the stems, stack the leaves on top of each other. Using a sharp knife, cut thin strips across the leaves, creating long ribbons. Once youre done, give it a few horizontal chops to create shorter ribbons.

Now the collard greens are ready to be cooked!

In this recipe, well cook the collard greens with garlic, onion, and tomatoes to create a savory, tasty side dish.

Heres everything youll need:

This recipe can easily be doubled, however, I recommend cooking in batches as the collards will fill up the pan until they are cooked down.

Pro-Tip: Use a large, heavy-bottomed skillet to cook collard greens.

1. Prepare the collard greens: Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.

2. Cook garlic and onion: Heat a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.

3. Add tomatoes: Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.

4. Add remaining ingredients: Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently.

Pro-Tip: If using fresh tomatoes, you may need to add a tablespoon or two of veggie broth or water to make sure theres enough liquid to cook the collards in.

To Store in the Fridge: Cool down completely before storing in an air-tight container in the fridge for up to 3 days.

To Warm Up: When ready to serve, warm up on a pan. Add a tablespoon of water to add moisture, if needed. Alternatively, use the microwave to warm up.

These vegan collard greens have a fresh and tangy flavor, which makes them perfect for pairing with any main course. A few of my favorite options are:

If you tried this Vegan Collard Greens recipe or any other recipe, dont forget to rate the recipe and let me know what you think. You can also follow me on Pinterest, Instagram, and Facebook for more delicious recipes!

These delicious vegan collard greens are simple enough for a weeknight meal but have enough flavor to serve to guests or as a Thanksgiving side dish. Quick and easy to make, they come together in less than 30 minutes.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 servings

Calories: 143kcal

Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.

Heat a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.

Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.

Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process (*see note).

Turn off heat and serve.

*If the collard greens start to stick to the pan, you can deglaze the pan with a bit of water (I recommend 1 tablespoon of water at a time, as needed) to prevent sticking.

Calories: 143kcal, Carbohydrates: 17g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 613mg, Potassium: 531mg, Fiber: 6g, Sugar: 6g, Vitamin A: 5401IU, Vitamin C: 50mg, Calcium: 276mg, Iron: 2mg

Course: Side Dish

Cuisine: American

Keyword: vegan collard greens

Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here youll find simply delicious vegetarian recipes with step-by-step photo instructions recipes youll be excited to enjoy and share with your loved ones.

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Vegan Collard Greens (Quick and Easy) - Real + Vibrant