Vegan Collard Greens

READY IN: 3hrs 50mins
Recipe by Cherise B.

Since becoming a vegetarian, there are somethings I crave often, and collard greens are one of those things. This vegan spin on a soul food classic that is typically made with hamhocks or bacon but these are pretty close to the way my mom makes hers, and honestly, I don't miss the meat in them. It can be used as a side dish or eaten as a meal on its own.

Top Review by orionpozo

It is a Southern tradition to eat Collard Greens and Black Eye Peas on New Year's Day for good luck in the new year. On this New Year's Day 2017 I was looking for a vegan version of traditional Southern collard greens and this recipe really came through. Being a Carpetbagger from New York (37 years in the South) with a mother raised in Eastern Europe, I do not have any traditional family recipe for collard. So when I read Cherise saying that this was "pretty close to the way my mom makes hers," I was sold on trying it out. Instead of using a pan and a crock pot, I did the whole thing in a cast iron Dutch Oven on a gas stove, turning the burner down as low as it goes for the three hour cook. I also used raw apple cider vinegar instead of white vinegar to add some extra flavor. The taste is really good and I will be making these again before the next New Year's day. They are too good to eat just once a year.

Ingredients Nutrition


  1. Cut the stem off and devein each of the leaves then coarsely chop and rinse them thoroughly; set aside for now. Heat the oil in a pan. Chop the onion and add it to the pan along with the crushed garlic and cook until the onions are translucent. Add the greens to the pan just until the begin to wilt. In a separate container (I used a glass measuring cup) add the broth cubes along with two cups of hot water; hot enough to dissolve the cubes then whisk until dissolved. Place the greens mixture, along with the broth, and remaining ingredients in a crock pot on high for 3-4 hours.
  2. If you don't have a crockpot this can easily be done on the stove using any pot as long as it stays covered for the duration of the cooking period. Season with salt as desired and enjoy.
  3. *Note: the vinegar states 1 tbsp - 1/4 cup, this is just based on personal preference. I would start with 1 tbsp and add more if you feel like it isn't enough. The vegan bouillon cubes I used were Not Chick'n by Edward & Sons. They were purchased at Sprouts for relatively cheap, under $3, but there is also a brand called Imagine that makes a vegetarian No Chicken Broth in liquid form which I'm sure would work just fine. You would use 2 cups of that broth rather than dissolving the cubes into 2 cups of water.

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