21 Delicious Vegetarian Collards Recipes Healthy

Kickstart your culinary adventure with these 21 Delicious Vegetarian Collards Recipes Healthy, where leafy greens take center stage in the most mouthwatering ways! Whether you’re craving a quick weeknight dinner or a cozy comfort dish, our roundup has something for every home cook in North America. Get ready to transform collards into your new favorite ingredient—let’s dive in!

Vegetarian Collard Greens with Smoked Paprika

Just when you thought collard greens couldn’t get any better, we’re tossing in smoked paprika for a smoky, vegetarian twist that’ll have you hooked at first bite.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook until fragrant, 30 seconds.
4. Add collard greens in batches, stirring until slightly wilted before adding more, about 2 minutes per batch.
5. Pour in vegetable broth and apple cider vinegar; bring to a simmer.
6. Reduce heat to low, cover, and simmer until greens are tender, 20-25 minutes, stirring occasionally.
7. Season with sea salt, then taste and adjust seasoning if necessary.

Perfectly tender with a smoky depth, these greens are a game-changer. Serve them over creamy polenta or alongside crusty bread to soak up every last drop of their flavorful broth.

Southern Style Vegetarian Collard Greens

Bold flavors meet meat-free magic in this Southern classic, reimagined for the veggie-loving crowd. Get ready to simmer, savor, and serve up a side that steals the show.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tbsp apple cider vinegar
• 2 cups vegetable broth
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook until fragrant, 30 seconds.
4. Add chopped collard greens in batches, stirring until slightly wilted before adding more.
5. Pour in apple cider vinegar and vegetable broth, then season with salt and pepper.
6. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally, until greens are tender.
7. Uncover and cook for an additional 10 minutes to reduce liquid slightly, if desired.

Perfectly tender with a smoky, spicy kick, these greens are a dream alongside creamy mashed potatoes or piled high on a vegan cornbread waffle for a twist on tradition.

Vegan Collard Greens with Coconut Milk

Savory meets creamy in this bold twist on a Southern classic. Vegan Collard Greens with Coconut Milk swaps tradition for innovation, delivering a dish that’s both comforting and unexpected.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 cup full-fat coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook until fragrant, 30 seconds.
4. Add collard greens in batches, wilting each addition before adding more, about 3 minutes total.
5. Pour in coconut milk and vegetable broth, bringing to a gentle simmer.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Uncover, stir in apple cider vinegar and sea salt; cook for an additional 5 minutes to meld flavors.
8. Remove from heat and let stand for 2 minutes before serving.

Tip: For deeper flavor, let the greens sit for 10 minutes after cooking. Tip: Use a sharp knife to chiffonade the collards for even cooking. Tip: Adjust the red pepper flakes to control the heat level.

Outrageously tender with a hint of smokiness, these greens are a revelation. Serve them over creamy polenta or alongside crispy tofu for a meal that sings.

Spicy Vegetarian Collard Greens

Fire up your taste buds with this bold, spicy twist on a Southern classic. These greens pack heat, depth, and a vegetarian punch that’ll have you coming back for seconds.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 tsp crushed red pepper flakes
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, cayenne pepper, and red pepper flakes; cook for 1 minute until fragrant.
4. Add chopped collard greens in batches, stirring until slightly wilted before adding more.
5. Pour in vegetable broth and apple cider vinegar, then sprinkle with sea salt.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring halfway through.
7. Uncover and cook for an additional 5 minutes to reduce liquid slightly.
8. Remove from heat and let stand for 2 minutes before serving.

Outrageously tender with a smoky, spicy kick, these collard greens are perfect atop creamy polenta or alongside cornbread for a comforting meal. The vinegar adds a bright finish that cuts through the richness beautifully.

Vegetarian Collard Greens with Garlic and Lemon

Fire up your skillet for a dish that’s bold, bright, and packed with flavor. These greens are a game-changer, blending garlic’s punch with lemon’s zing for a vegetarian twist that doesn’t skimp on satisfaction.

Ingredients

• 1 bunch collard greens, stems removed and leaves thinly sliced
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup vegetable broth
• 2 tbsp fresh lemon juice
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add garlic and red pepper flakes, sautéing until garlic is golden, about 30 seconds, to infuse the oil.
3. Increase heat to medium-high, add collard greens in batches, stirring until slightly wilted, about 2 minutes per batch.
4. Pour in vegetable broth, cover, and reduce heat to low. Simmer until greens are tender, about 15 minutes, stirring occasionally.
5. Uncover, stir in lemon juice and sea salt, cooking for an additional 2 minutes to meld flavors.
6. Remove from heat, let stand for 5 minutes to allow flavors to deepen.

Kick back and savor the tender greens, their edges crisped to perfection, with a vibrant kick from the lemon. Serve atop creamy polenta or alongside crusty bread to soak up every last drop of the garlicky, lemony goodness.

Healthy Vegetarian Collard Greens Stew

Forget everything you thought you knew about collard greens—this stew is a game-changer. Packed with nutrients and bursting with flavor, it’s the ultimate comfort food with a healthy twist.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 4 cups vegetable broth, low-sodium
• 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tbsp apple cider vinegar
• Sea salt, to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook until fragrant, about 30 seconds.
4. Pour in vegetable broth, scraping the bottom of the pot to deglaze and incorporate any browned bits.
5. Add chopped collard greens in batches, allowing each batch to wilt slightly before adding more.
6. Mix in fire-roasted tomatoes and cannellini beans; bring to a simmer.
7. Reduce heat to low, cover, and let stew gently cook for 25 minutes, stirring occasionally.
8. Finish with apple cider vinegar and a pinch of sea salt, adjusting seasoning as needed.

This stew boasts a velvety texture with a smoky, slightly tangy profile. Serve it over a bed of quinoa or with a slice of crusty sourdough for a hearty meal.

Vegetarian Collard Greens with Sweet Potatoes

Absolutely nobody does comfort food like this—crisp collard greens meet creamy sweet potatoes in a dish that’s all about bold flavors and vibrant colors.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, cumin, and red pepper flakes; cook until fragrant, 30 seconds.
4. Add sweet potatoes to the skillet, tossing to coat in spices. Cook for 5 minutes, stirring occasionally.
5. Pour in vegetable broth, bring to a simmer, then reduce heat to low. Cover and cook until sweet potatoes are tender, 10-12 minutes.
6. Uncover, add collard greens in batches, stirring until wilted before adding more, about 5 minutes total.
7. Drizzle with apple cider vinegar, season with salt, and toss to combine. Cook for an additional 2 minutes.

Expect a harmonious blend of textures—silky greens against the soft sweetness of potatoes, with a smoky undertone. Serve over quinoa for a protein-packed meal or alongside crusty bread to soak up the juices.

Quick Vegetarian Collard Greens Stir Fry

Hungry for a veggie-packed punch? Quick Vegetarian Collard Greens Stir Fry slams flavor and nutrition into one skillet—ready before your next scroll.

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 1 bunch collard greens, stems removed and leaves chiffonade
• 1/2 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• Sea salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add garlic and red onion, sautéing until fragrant and translucent, 2 minutes.
3. Toss in collard greens, stirring to coat with oil, 1 minute.
4. Pour in vegetable broth, covering skillet to steam greens until bright green and slightly wilted, 3 minutes.
5. Drizzle apple cider vinegar, sprinkling smoked paprika and red pepper flakes over greens. Stir to combine.
6. Season with sea salt, adjusting to preference, and cook uncovered for another 2 minutes to reduce liquid.

Vibrant and tender with a smoky kick, these collards shine alongside quinoa or stuffed into a warm pita. Pro tip: Finish with a squeeze of lemon for a zesty twist.

Vegetarian Collard Greens with Black Eyed Peas

Elevate your meatless Monday with this soulful twist on a Southern classic. Vegetarian Collard Greens with Black Eyed Peas packs a punch of flavor and nutrients, proving comfort food doesn’t need meat to satisfy.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 1 cup dried black-eyed peas, soaked overnight
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking until fragrant, about 1 minute.
4. Drain the soaked black-eyed peas and add them to the pot, stirring to coat with the aromatics.
5. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 45 minutes, or until the peas are tender.
6. Add the chopped collard greens to the pot, stirring until they begin to wilt.
7. Season with sea salt and freshly ground black pepper, then continue to simmer uncovered for an additional 20 minutes, or until the greens are tender.
8. Finish with apple cider vinegar, stirring well to incorporate.

Rich in texture and bursting with smoky, tangy flavors, this dish shines when served over a bed of creamy polenta or alongside crusty cornbread for dipping.

Slow Cooker Vegetarian Collard Greens

Forget everything you thought about collard greens—this slow cooker version is a game-changer. Packed with smoky depth and a tender bite, it’s the ultimate set-it-and-forget-it side.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 2 cups vegetable stock, preferably homemade
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt

Instructions

1. In a 6-quart slow cooker, combine the collard greens, vegetable stock, onion, garlic, apple cider vinegar, smoked paprika, red pepper flakes, olive oil, and kosher salt.
2. Stir the mixture gently to ensure all ingredients are evenly distributed and the collard greens are well-coated.
3. Cover and cook on LOW for 6 hours, or until the collard greens are tender but still hold their shape. Tip: Resist the urge to stir too often to maintain the greens’ texture.
4. After cooking, taste and adjust seasoning with additional salt or vinegar if needed. Tip: A splash of vinegar can brighten the flavors if the greens taste flat.
5. Serve warm. Tip: For a creamy twist, fold in a dollop of coconut yogurt just before serving.

Rich in flavor with a melt-in-your-mouth texture, these collard greens are a standout. Try them over a bowl of creamy polenta or alongside crispy roasted sweet potatoes for a hearty meal.

Vegetarian Collard Greens with Cornbread Crumbles

Elevate your greens game with this soulful twist that’s all about texture and taste. Vegetarian collard greens meet crunchy cornbread crumbles for a dish that’s hearty, healthy, and downright delicious.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 cup crumbled cornbread
• 1 tbsp clarified butter
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped collard greens in batches, wilting each batch before adding more.
5. Pour in vegetable broth and apple cider vinegar, then season with smoked paprika, red pepper flakes, and salt.
6. Reduce heat to low, cover, and simmer for 20 minutes until greens are tender.
7. While greens cook, heat clarified butter in a separate skillet over medium heat.
8. Add crumbled cornbread and toast until golden brown, about 3 minutes, stirring frequently for even browning.
9. Uncover greens and cook for an additional 5 minutes to reduce liquid slightly.
10. Transfer greens to a serving dish and top generously with toasted cornbread crumbles.

Just like that, you’ve got a dish where the silky greens contrast beautifully with the crispy crumbles. Serve it as a standout side or pile it high on a plate for a vegetarian main that satisfies.

Vegan Collard Greens with Tahini Dressing

Revamp your greens game with this bold, creamy twist on a Southern classic. Ready in under 30, it’s the ultimate side that steals the show.

Ingredients

• 1 bunch collard greens, stems removed, leaves thinly sliced
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup tahini
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic, sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Introduce sliced collard greens to the skillet, tossing to coat in oil and garlic, cook for 2 minutes until slightly wilted.
4. Pour in vegetable broth, reduce heat to low, cover, and simmer for 10 minutes, stirring once halfway through.
5. While greens cook, whisk tahini, lemon juice, maple syrup, smoked paprika, sea salt, and black pepper in a small bowl until smooth.
6. Uncover greens, increase heat to medium-high, cook for 2 more minutes to evaporate excess liquid, stirring frequently.
7. Remove skillet from heat, drizzle tahini dressing over greens, toss to combine thoroughly.

Lusciously creamy with a smoky-sweet kick, these greens are a textural dream. Serve them atop a warm grain bowl or as a vibrant side to grilled tofu for a meal that’s anything but ordinary.

Vegetarian Collard Greens with Quinoa

Elevate your greens game with this hearty, nutrient-packed dish that’s as satisfying as it is simple. Vegetarian Collard Greens with Quinoa brings a Southern classic into the modern kitchen with a protein-rich twist.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
4. Add chopped collard greens in batches, stirring until wilted before adding more.
5. Pour in vegetable broth and bring to a simmer. Cover and cook for 20 minutes, stirring occasionally.
6. Meanwhile, in a separate pot, combine rinsed quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Fluff quinoa with a fork and gently fold into the collard greens mixture.
8. Drizzle with apple cider vinegar and season with salt to taste. Cook for an additional 2 minutes to combine flavors.

Serve this dish warm for a comforting meal that’s both fibrous and fulfilling. The quinoa adds a delightful chewiness, while the collard greens offer a tender bite with a smoky undertone. Try topping with a fried egg for an extra layer of richness.

Spicy Vegetarian Collard Greens with Chickpeas

Overwhelm your taste buds with this fiery, fiber-packed twist on a Southern classic. Bold flavors and hearty textures make it a standout dish for any meal.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/4 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, cayenne pepper, and ground cumin. Cook for 30 seconds until fragrant.
4. Add chopped collard greens to the skillet, tossing to coat with the spice mixture.
5. Pour in vegetable broth and apple cider vinegar, then season with sea salt.
6. Cover and simmer on low heat for 15 minutes, stirring halfway through.
7. Uncover, add chickpeas, and cook for an additional 5 minutes until greens are tender and chickpeas are heated through.

Dive into a plate where the collards are perfectly tender with a smoky, spicy kick, while chickpeas add a satisfying bite. Serve over quinoa for a protein-packed meal or alongside cornbread to soak up the flavorful juices.

Vegetarian Collard Greens with Mushrooms

Veggie lovers, get ready to elevate your greens game with this smoky, savory twist on a Southern classic. Packed with umami-rich mushrooms and tender collards, it’s a side that steals the spotlight.

Ingredients

• 1 lb fresh collard greens, stems removed and leaves chopped into 1-inch strips
• 8 oz cremini mushrooms, sliced
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• Sea salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and begin to brown, 6-7 minutes.
4. Fold in chopped collard greens, coating them in the oil and mushroom mixture, and cook until slightly wilted, 2-3 minutes.
5. Pour in vegetable broth and apple cider vinegar, then sprinkle smoked paprika and red pepper flakes over the top. Stir to combine.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until collards are tender but still vibrant.
7. Season with sea salt, starting with 1/4 tsp and adjusting as needed.

Yield a dish where the collards are silky with a bite, and the mushrooms add a meaty depth. Serve over creamy polenta or alongside cornbread for a comforting meal.

Healthy Vegan Collard Greens Salad

Never settle for bland greens again. This Healthy Vegan Collard Greens Salad transforms the humble leaf into a crisp, flavor-packed dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 bunch fresh collard greens, stems removed and leaves thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 cup dried cranberries
• 1/4 cup roasted sunflower seeds

Instructions

1. In a large mixing bowl, combine the thinly sliced collard greens with 1/4 cup extra-virgin olive oil. Massage the oil into the greens for 2 minutes until they soften and darken in color.
2. Whisk together 2 tbsp apple cider vinegar, 1 tbsp pure maple syrup, 1/2 tsp smoked paprika, and 1/4 tsp sea salt in a small bowl until emulsified.
3. Pour the dressing over the collard greens and toss to coat evenly. Let the salad marinate for 10 minutes to absorb the flavors.
4. Fold in 1/4 cup dried cranberries and 1/4 cup roasted sunflower seeds just before serving for a sweet and crunchy contrast.

Lightly dressed and vibrant, this salad offers a textural symphony—tender greens, chewy cranberries, and crunchy seeds. Serve it atop a toasted sourdough slice for an open-faced sandwich that’s anything but ordinary.

Vegetarian Collard Greens with Lentils

Revamp your greens game with this hearty, protein-packed twist on a Southern classic. Vegetarian Collard Greens with Lentils delivers bold flavors and a satisfying chew—no meat required.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 1 cup green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook until fragrant, 30 seconds.
4. Add chopped collard greens in batches, wilting each batch before adding more, about 3 minutes total.
5. Pour in rinsed lentils and vegetable broth; bring to a boil.
6. Reduce heat to low, cover, and simmer until lentils are tender, 25-30 minutes.
7. Stir in apple cider vinegar and sea salt; cook uncovered for 5 minutes to meld flavors.
8. Remove from heat and let stand for 5 minutes before serving.

Tip: For extra depth, char the collard greens lightly before adding to the pot. Tip: Lentils should be al dente—avoid overcooking to prevent mushiness. Tip: A splash of vinegar at the end brightens the dish; don’t skip it.

Outstandingly tender collards and creamy lentils create a textural harmony. Serve over steamed rice or with a side of crusty bread to soak up the savory broth.

Vegetarian Collard Greens with Tomato Sauce

Veg out with these bold, leafy greens simmered in a tangy tomato sauce—Vegetarian Collard Greens with Tomato Sauce brings the heat without the meat, packing flavor in every forkful.

Ingredients

• 1 bunch collard greens, stems removed, leaves chopped into 1-inch strips
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook until fragrant, 30 seconds.
4. Pour in fire-roasted tomatoes with their juices, vegetable broth, and apple cider vinegar; bring to a simmer.
5. Fold in collard greens, coating them evenly with the tomato mixture.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring halfway through.
7. Season with sea salt and black pepper, then simmer uncovered for 5 minutes to slightly reduce the sauce.
8. Tip: For deeper flavor, let the greens sit off the heat for 10 minutes before serving.
9. Tip: If the greens are too bitter, a pinch of sugar can balance the flavors.
10. Tip: Serve over creamy polenta for a comforting, texture-rich meal.

Get ready for greens that are tender with a bite, swimming in a smoky, slightly spicy tomato sauce. Perfect as a side or piled high on toast for a hearty bruschetta twist.

Vegan Collard Greens with Almonds

Absolutely nobody does comfort like a bowl of vegan collard greens, and this almond-studded version? Game-changer.

Ingredients

• 1 bunch collard greens, stems removed and leaves chiffonade
• 2 tbsp extra-virgin olive oil
• 1/2 cup raw almonds, roughly chopped
• 3 garlic cloves, minced
• 1/2 cup vegetable stock
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add chopped almonds to the skillet. Toast, stirring frequently, until golden and fragrant, about 3 minutes. Tip: Keep a close eye to prevent burning.
3. Stir in minced garlic and cook until just softened, 30 seconds.
4. Add collard greens in batches, wilting each before adding more, about 2 minutes per batch.
5. Pour in vegetable stock and apple cider vinegar. Season with smoked paprika and red pepper flakes.
6. Reduce heat to low. Cover and simmer until collards are tender but still vibrant, 15 minutes. Tip: Check halfway to ensure moisture levels; add a splash of stock if needed.
7. Uncover and cook off any excess liquid, 2 minutes. Tip: For deeper flavor, let sit off heat for 5 minutes before serving.

Just like that, you’ve got greens with a crunchy almond contrast and a smoky, tangy kick. Serve over quinoa or stuff into a sweet potato for a hearty twist.

Vegetarian Collard Greens with Brown Rice

Bold flavors collide in this hearty, plant-based twist on a Southern classic. Perfect for meal prep or a cozy night in, these greens and grains pack a punch.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 1 cup long-grain brown rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
4. Add chopped collard greens in batches, wilting each addition before adding more.
5. Pour in vegetable broth and apple cider vinegar; bring to a simmer.
6. Reduce heat to low, cover, and simmer for 20 minutes until greens are tender.
7. Meanwhile, cook brown rice according to package instructions, using a 2:1 water-to-rice ratio.
8. Season greens with sea salt, adjusting if necessary.
9. Serve greens over a bed of fluffy brown rice.

Silky collard greens meld with nutty brown rice for a dish that’s both comforting and vibrant. Try topping with pickled onions for an extra zing or a drizzle of hot sauce for heat lovers.

Vegetarian Collard Greens with Avocado Dressing

Let’s dive into a dish that’s as vibrant as your feed—crisp collard greens meet creamy avocado dressing for a bite that’s fresh, bold, and totally Insta-worthy.

Ingredients

• 1 bunch collard greens, stems removed and leaves thinly sliced
• 1 ripe avocado, pitted and peeled
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup filtered water

Instructions

1. In a large mixing bowl, combine the sliced collard greens with 1 tbsp of olive oil and a pinch of sea salt. Massage the leaves for 2 minutes until they soften and darken in color.
2. In a blender, combine the avocado, remaining olive oil, lemon juice, minced garlic, sea salt, black pepper, and filtered water. Blend on high for 1 minute until smooth and creamy.
3. Drizzle the avocado dressing over the massaged collard greens. Toss gently to coat every leaf evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

Silky dressing clings to each leaf, offering a buttery contrast to the greens’ slight bitterness. Serve it as a standalone salad or layer it in a wrap with grilled vegetables for extra crunch.

Conclusion

Delightful as they are nutritious, these 21 vegetarian collard recipes offer a treasure trove of flavors to explore. Whether you’re a seasoned vegetarian or just looking to add more greens to your meals, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest to spread the veggie love. Happy cooking!

Bella Bacinos