As the seasons change, our cravings for hearty, comforting meals tend to shift as well. For many of us, the colder months mean it’s time to cozy up with some warm and nourishing dishes that just happen to be packed with nutrients. One leafy green that deserves a spot in your culinary rotation is collard greens – a deliciously versatile veggie that can add a burst of flavor and color to any meal.
From classic Southern-style cooking methods to modern twists and international flair, we’ve gathered 20 of the most mouthwatering vegetarian collards recipes for every season. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for your next gathering, our collection has something for everyone.
Garlicky Sautéed Vegetarian Collard Greens
Get ready to elevate your veggie game with this flavorful and nutritious dish! This simple recipe brings together the earthy taste of collard greens, pungency of garlic, and a hint of savory goodness.
Ingredients:
– 1 bunch of fresh collard greens (about 4 cups), stems removed and discarded, leaves coarsely chopped
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for an extra kick
Instructions:
1. In a large skillet or sauté pan, heat the olive oil over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring occasionally.
3. Add the chopped collard greens in batches if necessary, allowing each batch to wilt slightly before adding more.
4. Cook for about 5-7 minutes total, or until the greens are tender and slightly caramelized, stirring occasionally.
5. Season with salt, pepper, and red pepper flakes (if using).
6. Serve hot, garnished with a squeeze of lemon juice if desired.
Cooking Time: Approximately 10-12 minutes.
Spicy Coconut Milk Braised Collard Greens
Elevate your greens game with this flavorful and nutritious recipe that combines the richness of coconut milk with a kick of heat.
Ingredients:
– 1 bunch collard greens, chopped
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
4. Add the chopped collard greens, salt, and pepper. Stir to combine.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Reduce heat to low and let braise, covered, for 30-40 minutes or until the greens are tender.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro leaves and serve.
Cooking Time: 30-40 minutes
Smoky Maple Glazed Vegetarian Collards
Elevate your vegetable game with this sweet and savory dish, featuring tender collard greens smothered in a rich smoky maple glaze. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound collard greens, stems removed and discarded, leaves coarsely chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– 1/4 cup maple syrup
– 1/4 cup water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add chopped collard greens and cook until wilted, about 5 minutes.
4. In a small bowl, whisk together apple cider vinegar, maple syrup, water, smoked paprika, salt, and pepper.
5. Pour the glaze over the collard greens and stir to combine.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the greens are tender and caramelized.
Cooking Time: 25-30 minutes
Lemon-Tahini Massaged Collard Greens Salad
Brighten up your salad game with this vibrant and refreshing twist on traditional collard greens. A zesty lemon-tahini dressing brings out the natural sweetness of the greens, while a gentle massage tenderizes their texture.
Ingredients:
– 1 bunch collard greens, chopped
– 2 cloves garlic, minced
– 2 tablespoons tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped collard greens and minced garlic.
2. Massage the greens with your hands for about 5 minutes, until they start to soften and release their bitterness.
3. In a small bowl, whisk together the tahini, lemon juice, and olive oil until smooth.
4. Pour the dressing over the massaged greens and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes (including massage time)
Vegan Collard Greens with Mushrooms and Onions
Experience the rich flavors of Southern-style cooking without the meat! This vegan recipe transforms collard greens into a hearty, comforting side dish that pairs perfectly with your favorite plant-based main courses.
Ingredients:
– 1 bunch collard greens, cleaned and chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start browning, about 5 minutes.
4. Add chopped collard greens, smoked paprika, salt, and pepper. Stir to combine.
5. Cook for an additional 2-3 minutes or until greens are tender.
6. Stir in apple cider vinegar and serve hot.
Cooking Time: 15-20 minutes
Southern-Style Vegetarian Collard Greens
A classic Southern staple gets a vegetarian twist with this simple recipe that highlights the rich flavor of collard greens. This hearty dish is perfect for a comforting side or as a main course.
Ingredients:
– 1 pound fresh or frozen collard greens, chopped
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable broth
– 1 tablespoon apple cider vinegar (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped collard greens, salt, and black pepper. Cook, stirring occasionally, until the greens are tender, about 20-25 minutes.
5. Add the vegetable broth and apple cider vinegar (if using). Stir to combine and simmer for an additional 2-3 minutes.
6. Serve hot, garnished with a sprinkle of paprika or chopped scallions if desired.
Cooking Time: 30-35 minutes
Collard Greens and Black-Eyed Pea Stew
This hearty stew combines the rich flavors of collard greens and black-eyed peas with aromatics like onion, garlic, and bay leaves. Perfect for a cold winter’s day or as a side dish for any meal.
Ingredients:
– 1 bunch collard greens, chopped
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 bay leaf
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the collard greens, black-eyed peas, bay leaf, cumin, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce heat to low and simmer, covered, for 1 hour or until the greens are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour
Curried Collard Greens with Chickpeas
This recipe combines the earthy flavor of collard greens with the warm, aromatic spice of curry and the creamy texture of chickpeas. Perfect as a side dish or added to your favorite bowl meal.
Ingredients:
– 1 bunch collard greens, chopped
– 2 medium garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 2 cups vegetable broth
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add garlic, cumin, curry powder, salt, and pepper; cook for 1 minute, stirring constantly.
3. Add chopped collard greens and cook until wilted, about 5 minutes.
4. Stir in chickpeas and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let cook for an additional 10-15 minutes or until greens are tender.
Cooking Time: 20-25 minutes
Collard Green Wraps with Hummus and Veggies
Experience the crunch of collard green leaves wrapped around creamy hummus, fresh veggies, and a hint of Mediterranean flavor. This unique recipe is perfect for a quick lunch or snack.
Ingredients:
– 1 bunch of collard greens
– 1/2 cup hummus
– 1/2 cup sliced cucumber
– 1/2 cup sliced bell peppers
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Rinse the collard greens and remove stems.
3. Blanch leaves in boiling water for 30 seconds, then shock in an ice bath.
4. Drain and pat dry with a paper towel.
5. Spread a tablespoon of hummus on each leaf.
6. Top with cucumber, bell peppers, and parsley.
7. Season with salt and pepper to taste.
8. Roll up leaves tightly and serve.
Cooking Time: 10-15 minutes
Collard Greens and Sweet Potato Hash
A hearty, one-pot dish that combines the nutrients of collard greens with the natural sweetness of sweet potatoes.
Ingredients:
– 1 bunch collard greens, chopped
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced sweet potatoes, collard greens, salt, and pepper. Stir to combine.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Reduce heat to low and let hash cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the collard greens are wilted.
Cooking Time: 20-25 minutes
Vegan Collard Greens with Smoked Paprika
Discover the rich flavors of collard greens infused with the subtle smokiness of smoked paprika, making for a deliciously satisfying vegan side dish. This recipe is perfect for a quick and easy addition to any meal.
Ingredients:
– 1 bunch collard greens, stems removed and leaves chopped
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped collard greens to the skillet, stirring to combine with the onion and garlic mixture.
5. Sprinkle the smoked paprika, salt, and black pepper over the greens and stir to combine.
6. Cook for 10-12 minutes, or until the greens have wilted to desired tenderness.
Cooking Time: 15-18 minutes
Collard Greens and Lentil Soup
This comforting soup combines the nutritional power of collard greens with the fiber-rich goodness of lentils, all wrapped up in a flavorful broth. Perfect for a chilly day or a quick weeknight dinner.
Ingredients:
– 1 bunch collard greens, chopped
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: 1/4 cup diced tomatoes for added flavor
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, lentils, broth, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Stir in collard greens and continue cooking for an additional 10-15 minutes, or until greens have wilted.
4. Season with salt and pepper to taste. Serve hot, garnished with diced tomatoes if desired.
Cooking Time: 45-55 minutes
Collard Greens Pesto Pasta
A creative twist on traditional pesto pasta, this recipe combines the nutritional benefits of collard greens with the rich flavors of garlic and olive oil.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 cups cooked collard greens
– 1/3 cup freshly made pesto sauce (see below for recipe)
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Freshly ground black pepper, to serve
Pesto Sauce:
– 1/2 cup fresh basil leaves
– 1/2 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cooked collard greens, pesto sauce, Parmesan cheese, salt, and pepper. Blend until smooth.
3. Toss cooked pasta with the collard green-pesto mixture. Serve immediately, garnished with freshly ground black pepper.
Cooking Time: 15 minutes
Collard Greens and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the earthy taste of collard greens with the nutty flavor of quinoa, all wrapped up in a sweet bell pepper.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 2 cups chopped collard greens
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
4. Add cooked quinoa, collard greens, salt, and pepper to the skillet. Cook, stirring occasionally, for 2-3 minutes or until heated through.
5. Stuff each bell pepper with the quinoa mixture and top with shredded cheese (if using).
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Collard Greens and White Bean Soup
This soulful soup combines the nutrients of collard greens with the creamy richness of cannellini beans, creating a comforting and flavorful dish perfect for a chilly evening.
Ingredients:
– 1 bunch collard greens, chopped
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the chopped collard greens and cook until wilted, about 5-7 minutes.
4. Add the vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the greens are tender.
5. Stir in the cannellini beans and let simmer for an additional 10-15 minutes.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 40-50 minutes
Collard Greens with Roasted Garlic and Lemon
A flavorful and nutritious twist on classic collard greens, this recipe combines the earthy sweetness of roasted garlic with the brightness of lemon for a deliciously balanced side dish.
Ingredients:
– 1 bunch collard greens, stems removed and chopped
– 3 cloves garlic, peeled and sliced into thin pieces
– 2 tablespoons olive oil
– 1/4 cup chicken or vegetable broth
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, toss garlic slices with olive oil, salt, and pepper.
3. Spread garlic mixture on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. In a large pot, bring chicken or vegetable broth to a boil. Add chopped collard greens, cover, and cook for 5-7 minutes, or until wilted.
5. Stir in roasted garlic, lemon juice, salt, and pepper (and red pepper flakes if using).
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 40-45 minutes
Collard Greens and Cornbread Casserole
This hearty casserole combines the natural sweetness of collard greens with the warm, comforting taste of cornbread. Perfect for a cozy night in or a crowd-pleasing brunch.
Ingredients:
– 1 bunch collard greens, chopped
– 1 cup cornbread mix
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crispy bacon bits or chopped scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté collard greens with olive oil until tender.
3. In a separate bowl, mix cornbread mix, shredded cheese, and heavy cream.
4. Combine cooked collard greens with the cornbread mixture and stir well.
5. Pour the mixture into a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until golden brown and set.
7. Serve warm, garnished with crispy bacon bits or chopped scallions if desired.
Cooking Time: 35-40 minutes
Collard Greens Stir-Fry with Tofu
A flavorful and nutritious vegetarian dish that combines the earthy taste of collard greens with the creaminess of tofu.
Ingredients:
– 1 bunch collard greens, stems removed and discarded, leaves chopped
– 1/2 block firm tofu, drained and cut into small cubes
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: 1-2 teaspoons grated ginger for added depth
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side.
3. Remove the tofu from the pan and set aside.
4. Add the garlic to the pan and sauté for 30 seconds.
5. Add the collard greens to the pan in batches, cooking until wilted, about 2-3 minutes per batch.
6. Return the tofu to the pan and stir in soy sauce.
7. Season with salt, pepper, and ginger (if using).
8. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Collard Greens and Avocado Salad
This refreshing salad combines the earthy flavor of collard greens with the creaminess of avocado, perfect for a light and healthy meal or side dish.
Ingredients:
– 1 bunch collard greens, chopped
– 2 ripe avocados, diced
– 1/4 cup red onion, thinly sliced
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chopped collard greens and diced avocado.
2. Add the red onion, apple cider vinegar, and Dijon mustard to the bowl. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley or cilantro leaves, if desired.
5. Serve immediately.
Cooking Time: 15 minutes
Collard Greens Smoothie with Pineapple and Ginger
This smoothie combines the nutritional benefits of collard greens with the sweetness of pineapple and the spiciness of ginger, creating a unique and revitalizing beverage.
Ingredients:
– 2 cups collard green leaves
– 1 cup frozen pineapple chunks
– 1-inch piece of fresh ginger, peeled
– 1/2 banana, sliced
– 1/4 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine collard green leaves, pineapple chunks, ginger, and banana.
2. Add almond milk and honey; blend until smooth.
3. Taste and adjust sweetness or consistency as needed.
4. Pour into a glass and serve immediately. If desired, add ice cubes for a thicker, colder smoothie.
Cooking Time: None! This smoothie is ready in minutes.
Summary
Discover the versatility of collard greens with these 20 flavorful vegetarian recipes for every season. From hearty stews and casseroles to salads and smoothies, there’s something for everyone. Try sautéed collards with garlic and lemon, braised in spicy coconut milk, or massaged into a tangy salad with tahini and lemon. Or, go bold with smoky maple glaze, curried chickpeas, or quinoa-stuffed peppers. Whether you’re a seasoned cook or just starting out, these recipes will inspire you to get creative with this nutritious and delicious leafy green.
