Easy Vegetarian Collard Greens

"This is a wonderful way to make delicious, tender, vegan collard greens. The smoked sweet paprika in these greens imparts a wonderful smoky flavor without the traditional but decidedly non-kosher and non-vegetarian smoked ham hock. Make sure the paprika you buy is smoked, as the regular kind won't give you that smoky flavor. Whatever you do, don't discard the pot liquor! It is full of the nutrients and flavor that have leached out of the greens during cooking, and makes a very full-bodied and rich broth you can use as a replacement for water when making rice (my favorite), as the base for soups or stews, or in any other savory dish that requires broth or water."
photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by peppytweety photo by peppytweety
Ready In:
1hr 5mins




  • Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot.
  • Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.

Questions & Replies

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  1. Thank You for giving me a great head start. I have wanted to learn how to make Veggie Collards or Kale since I married a Vegan 6 years ago. With a few modifications these were perfect.I omitted the onion, added olive oil, sugar in the raw and I used powered garlic. Perfect!
  2. I'm not kidding - I joined this site just to rate this recipe! I bought a I I joined this site JUST to rate this recipe - no kidding!! I used a 2-lb bag of collard greens, and just used a bit more of everything that the recipe said to. Also, I didn't use paprika because I didn't know that I was out of it, but I used a spicy creole spice mix in its place. They were PERFECT!! I'm vegan, but even non-vegans would probably love this if they like greens. Thanks for submitting this!!!
  3. DELICIOUS! I make this recipe at least twice a month, usually every week, and my husband - and 14 month old baby - LOVE it! Me too! Its easy, delicious, and healthy!
  4. This is my first experience eating greens that weren't prepared by someone from the south. They were delicious. If you don't love vinegar you may want to increase the broth and cut back on the vinegar.
  5. These are easy to make, taste great and make you feel healthier!!


Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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