20 Flavorful Vegetarian Collards Recipes Delicious

Looking for a fresh way to enjoy collard greens? Whether you crave cozy comfort food, quick weeknight dinners, or vibrant seasonal dishes, these 20 Flavorful Vegetarian Collards Recipes have you covered! Packed with bold spices, creamy textures, and creative twists, this roundup proves that greens can be the star of any meal. Get ready to fall in love with collards all over again—let’s dig in!

Garlic and Olive Oil Sautéed Collard Greens

These collard greens get a quick, flavorful upgrade with garlic and a splash of lemon—perfect for busy weeknights when you want something wholesome but fuss-free.

Ingredients:

• 1 large bunch collard greens (about 8 cups chopped)
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 tbsp fresh lemon juice

Instructions:

1. Remove the tough stems from the collard greens and slice the leaves into 1-inch ribbons. Rinse well and shake off excess water (a little moisture clinging helps with wilting).
2. Heat the olive oil in a large skillet over medium-low. Add the garlic and red pepper flakes, stirring until the garlic is fragrant and just starting to turn golden, about 1 minute.
3. Add the collard greens and salt, tossing to coat in the oil. Cook, stirring occasionally, until the greens are bright green and tender but still have a slight bite, 6–8 minutes.
4. Remove from heat and drizzle with the lemon juice. Taste and adjust salt if needed.

The garlic infuses the oil beautifully here, giving the greens a rich backbone that balances their earthy flavor. The lemon at the end adds just the right brightness.

Tip: For extra depth, add a splash of vegetable broth while cooking and let it reduce slightly.

Coconut Milk Braised Collard Greens

These collard greens get a creamy, tropical twist with rich coconut milk and warm spices—comfort food with a sunny upgrade.

Ingredients:

• 1 large bunch collard greens (about 12 oz), stems removed, leaves chopped
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1 tbsp brown sugar

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium. Add 1 small yellow onion and cook for 5 minutes until soft. Stir in 3 garlic cloves and cook 1 minute until fragrant.
2. Pour in 1 can coconut milk, 1 cup vegetable broth, and 1 tbsp apple cider vinegar. Stir in 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp red pepper flakes, 1 tsp salt, and 1 tbsp brown sugar.
3. Add collard greens, stirring to coat. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally, until greens are tender and silky.

The coconut milk mellows the greens’ bitterness while adding a lush, velvety texture—no heavy cream required!

Tip: For extra depth, add a splash of liquid smoke or a smoked turkey wing with the broth.

Spicy Vegan Collard Greens with Chili Flakes

These collard greens pack a punch with smoky chili flakes and a touch of garlic—perfect for when you crave bold, veggie-forward flavor.

Ingredients:

• 1 large bunch collard greens, stems removed and leaves chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red chili flakes (adjust to taste)
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/2 cup vegetable broth

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/2 tsp chili flakes; sauté for 30 seconds until fragrant.
2. Add chopped collard greens, tossing to coat in the oil. Cook for 2 minutes until slightly wilted.
3. Pour in 1/2 cup vegetable broth and stir in 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, and 1/4 tsp salt. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until greens are tender but still vibrant.

The vinegar brightens the earthy greens, while the chili flakes add a slow-building heat that lingers—no bacon required for depth here!

Tip: For extra richness, drizzle with a little tahini before serving.

Lemon and Herb Steamed Collard Greens

Bright, tender collard greens get a fresh lift with zesty lemon and aromatic herbs—perfect for a light side that still feels satisfying.

Ingredients:

• 1 large bunch collard greens (about 8 cups, stems removed and leaves chopped)
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup vegetable broth
• 1 tbsp lemon juice (plus zest of 1 lemon)
• 1 tsp honey
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-low. Add 3 garlic cloves and 1/2 tsp red pepper flakes; sauté for 1 minute until fragrant.
2. Add collard greens and toss to coat. Pour in 1/2 cup vegetable broth, cover, and steam for 8–10 minutes until leaves are tender but still vibrant green.
3. Uncover and stir in 1 tbsp lemon juice, zest of 1 lemon, 1 tsp honey, and 1/4 tsp salt. Cook for 1 more minute to meld flavors.
4. Remove from heat and fold in 2 tbsp parsley and 1 tbsp dill. Serve warm.

The lemon zest and honey balance the greens’ earthiness, while fresh herbs add a garden-fresh finish. Tip: For extra richness, sprinkle with crumbled feta just before serving.

Smoky Collard Greens with Liquid Smoke

These collard greens get a deep, irresistible smokiness without hours over a stove—just a splash of liquid smoke does the trick!

Ingredients:

• 1 large bunch collard greens (about 1 lb), stems removed, leaves chopped
• 3 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp liquid smoke

Instructions:

1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot.
2. Add the diced onion to the pot and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the collard greens in batches, stirring until slightly wilted. Pour in the chicken broth, apple cider vinegar (1 tbsp), brown sugar (1 tsp), smoked paprika (1/2 tsp), kosher salt (1/2 tsp), and black pepper (1/4 tsp). Bring to a simmer.
4. Reduce heat to low, cover, and cook for 25–30 minutes, stirring occasionally, until greens are tender but still vibrant.
5. Off heat, stir in the liquid smoke (1/2 tsp) and reserved bacon. Taste and adjust salt if needed.

The magic here? Liquid smoke adds campfire depth in minutes, while the bacon and vinegar keep things bright and balanced. No smoker required!

Tip: For extra richness, swap half the broth for beer (a lager works great).

Curried Collard Greens with Chickpeas

This curried collard greens recipe is a hearty, flavor-packed twist on a Southern classic—perfect for warming up chilly nights with minimal fuss.

• 1 large bunch collard greens, stems removed and leaves chopped (about 8 cups)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 1 tbsp lemon juice

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in 3 cloves minced garlic, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
2. Add the chopped collard greens and 1 cup vegetable broth. Stir to coat the greens in the spices, then cover and simmer for 15 minutes, stirring occasionally.
3. Uncover, add the chickpeas, and cook for another 5 minutes until the greens are tender and the liquid has reduced slightly. Remove from heat and drizzle with 1 tbsp lemon juice.

The curry powder and lemon add a bright, unexpected kick to the earthy collards, while the chickpeas turn this side into a satisfying meal. Tip: For extra richness, stir in a splash of coconut milk with the broth.

Collard Greens and Sweet Potato Stir-Fry

This hearty stir-fry combines earthy collard greens with caramelized sweet potatoes for a dish that’s both nutritious and packed with flavor.

Ingredients:

• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 bunch collard greens, stems removed and leaves chopped
• 2 tbsp olive oil, divided
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potato and cook, stirring occasionally, for 10–12 minutes until tender and lightly browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the collard greens and cook for 4–5 minutes, stirring frequently, until wilted but still vibrant.
4. Return the sweet potatoes to the skillet. Add the maple syrup, apple cider vinegar, smoked paprika, salt, black pepper, and red pepper flakes (if using). Toss everything together and cook for another 2 minutes to blend the flavors.

The contrast of tender sweet potatoes and slightly chewy collard greens, tossed in a sweet-and-tangy glaze, makes this stir-fry a standout side or light meal.

Tip: For extra crunch, sprinkle with toasted pecans before serving.

Vegan Collard Greens with Miso Dressing

These collard greens get a savory upgrade with a rich miso dressing that adds depth and umami—perfect for a hearty side or light meal.

Ingredients:

• 1 large bunch collard greens, stems removed and leaves sliced into ribbons
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup vegetable broth
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves garlic and sauté for 1 minute until fragrant.
2. Add collard greens and toss to coat in the oil. Pour in 1/2 cup vegetable broth, cover, and simmer for 10 minutes until greens are tender.
3. In a small bowl, whisk together 2 tbsp miso paste, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, and 1/4 tsp red pepper flakes until smooth.
4. Uncover the greens, pour the dressing over them, and toss to combine. Cook for 2 more minutes, then season with salt and black pepper to taste.

The miso dressing caramelizes slightly as it coats the greens, creating a sweet-savory balance that’s irresistible. Tip: For extra crunch, top with toasted sesame seeds before serving.

Collard Greens and Black Bean Tacos

These hearty vegetarian tacos pack a punch with smoky-spiced black beans and tender collard greens—perfect for a quick weeknight meal that doesn’t skimp on flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 bunch collard greens, stems removed and leaves chopped (about 4 cups)
• 1 (15-oz) can black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 8 small corn tortillas, warmed
• Toppings: crumbled queso fresco, diced avocado, hot sauce (optional)

Instructions:

1. Heat olive oil in a large skillet over medium. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add collard greens and cook for 5–6 minutes, stirring often, until wilted. Mix in black beans, cumin, smoked paprika, salt, and black pepper. Cook for 2–3 minutes until beans are heated through. Remove from heat and stir in lime juice.
3. Divide the mixture among warmed tortillas and top with queso fresco, avocado, and hot sauce if desired.

The collard greens stay vibrantly green and slightly crisp, balancing the creamy beans and tangy lime for a taco that’s as satisfying as it is colorful.

Tip: For extra depth, char the tortillas lightly over a gas flame before filling.

Collard Greens Pesto Pasta

This vibrant twist on pesto pasta swaps basil for hearty collard greens, giving it a peppery kick and a nutrient-packed punch—perfect for a quick weeknight dinner.

Ingredients:

• 8 oz dried pasta (like fusilli or penne)
• 2 cups chopped collard greens, stems removed
• 1/3 cup toasted walnuts
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pulse collard greens, walnuts, Parmesan, garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until finely chopped.
3. With the processor running, slowly drizzle in olive oil and lemon juice until smooth. Taste and adjust seasoning.
4. Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time until creamy. Serve with extra Parmesan.

The collard greens add a bold, earthy depth to the pesto, while the walnuts lend a toasty richness—no one will guess it’s this easy!

Tip: For extra brightness, stir in a handful of halved cherry tomatoes just before serving.

Collard Greens and Lentil Soup

This hearty, earthy soup is a comforting hug in a bowl—packed with protein-rich lentils and tender collard greens for a nourishing meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 4 cups low-sodium vegetable broth
• 1 cup dried green or brown lentils, rinsed
• 1 bunch collard greens, stems removed and leaves chopped
• 1 tbsp apple cider vinegar
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in 4 cups vegetable broth and add the lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Stir in the collard greens, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and cook for another 10 minutes until the greens are tender and the lentils are soft.
4. Taste and adjust seasoning if needed. Serve warm.

The smoky paprika and tangy vinegar balance the earthiness of the lentils and greens perfectly—making every spoonful deeply satisfying.

Tip: For extra richness, drizzle with a little olive oil or top with crumbled feta before serving.

Collard Greens and Quinoa Salad

This vibrant salad packs a punch of earthy flavors and hearty textures—perfect for a light lunch or a satisfying side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch collard greens, stems removed and thinly sliced
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped toasted pecans

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper.
3. Add collard greens to the dressing and massage with your hands for 1–2 minutes until slightly softened.
4. Stir in cooked quinoa, dried cranberries, and toasted pecans until evenly combined.

The contrast of tender quinoa, crunchy pecans, and sweet-tart cranberries makes this salad a standout. Massaging the collards softens them just enough while keeping their fresh bite.

Tip: For extra flavor, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often.

Collard Greens Wraps with Avocado and Hummus

These fresh, crunchy wraps are a veggie-packed lunch hero—no cooking required, just vibrant flavors and a satisfying crunch.

Ingredients:

• 4 large collard green leaves, stems trimmed
• 1/2 cup hummus (store-bought or homemade)
• 1 ripe avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Lay a collard green leaf flat on a cutting board. Use a paring knife to carefully shave down the thick stem so it’s flush with the leaf (this helps it roll easier).
2. Spread 2 tbsp hummus evenly over the leaf, leaving a 1-inch border. Layer avocado slices, shredded carrots, cucumber, and cilantro in the center.
3. Drizzle with lime juice, then sprinkle with salt and black pepper.
4. Fold the sides of the leaf inward, then roll tightly from the stem end to the top, like a burrito. Repeat with remaining leaves.
5. Slice each wrap in half diagonally and serve immediately.

The collard greens hold their crunch beautifully, making these wraps sturdy enough to pack for lunch without getting soggy.

Tip: For extra flavor, add a sprinkle of smoked paprika or a dash of hot sauce before rolling.

Collard Greens and Mushroom Risotto

This creamy risotto gets a Southern twist with hearty collard greens and earthy mushrooms—comfort food at its finest.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 8 oz cremini mushrooms, sliced
• 2 cups chopped collard greens (stems removed)
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter

Instructions:

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil over medium. Add onion and mushrooms; cook 5 minutes until softened. Stir in collard greens and garlic; cook 2 minutes until greens wilt slightly.
3. Add Arborio rice, stirring to coat. Pour in white wine; cook 2 minutes until mostly absorbed. Season with salt and black pepper.
4. Ladle in warm broth 1/2 cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total). Rice should be tender but slightly al dente.
5. Remove from heat. Stir in Parmesan and butter until creamy. Adjust salt to taste.

The collard greens add a satisfying bite, while the mushrooms deepen the umami richness—no one will miss the meat!

Tip: For extra smokiness, swap 1 cup broth with liquid smoke-spiked water (1/4 tsp).

Collard Greens and Tofu Scramble

This hearty, plant-powered scramble combines smoky tofu with tender collard greens for a satisfying breakfast or brunch that’s packed with flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 bunch collard greens, stems removed and leaves chopped
• 14 oz firm tofu, drained and crumbled
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ¼ tsp black pepper
• Salt to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add the chopped collard greens and cook for 5–6 minutes, stirring occasionally, until wilted and bright green.
3. Push the greens to one side of the skillet and add the crumbled tofu. Sprinkle with 1 tbsp soy sauce, 1 tsp smoked paprika, ½ tsp turmeric, and ¼ tsp black pepper. Stir well to coat the tofu, then combine with the greens.
4. Cook for another 3–4 minutes, breaking up the tofu as it browns slightly. Taste and add salt if needed.

The smoky paprika and turmeric give this scramble a rich, savory depth, while the collard greens add a satisfying bite. Serve with toast or hot sauce for extra kick!

Tip: For extra creaminess, mash half the tofu before cooking—it’ll cling to the greens beautifully.

Collard Greens and Cornbread Casserole

This hearty casserole combines smoky collard greens with sweet, buttery cornbread for a comforting Southern-inspired dish that’s perfect for potlucks or weeknight dinners.

Ingredients:

• 1 lb collard greens, stems removed and chopped
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 slices bacon, chopped
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 box (8.5 oz) cornbread mix
• 1/3 cup milk
• 1 egg
• 2 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. In a large skillet, cook bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon, leaving drippings in the pan.
2. Add onion and garlic to the skillet; sauté for 3 minutes until softened. Stir in collard greens, chicken broth, apple cider vinegar, smoked paprika, red pepper flakes, salt, and black pepper. Simmer for 10 minutes until greens are tender. Mix in cooked bacon.
3. Spread greens mixture into a greased 9×9-inch baking dish. In a bowl, whisk cornbread mix, milk, egg, and melted butter until smooth. Pour over greens.
4. Bake for 20–25 minutes until cornbread is golden and a toothpick inserted comes out clean. Let rest 5 minutes before serving.

The magic here? The cornbread soaks up the savory potlikker from the greens, creating layers of flavor in every bite.

Tip: For extra richness, swap half the broth for heavy cream when simmering the greens.

Collard Greens and Red Pepper Frittata

This hearty frittata packs a punch with smoky collard greens and sweet roasted peppers, all wrapped up in fluffy eggs—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 8 large eggs
• 1 cup chopped collard greens, tough stems removed
• 1/2 cup diced roasted red peppers
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a large bowl, whisk eggs with Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper until well combined.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add collard greens and sauté for 3–4 minutes until slightly wilted. Stir in roasted red peppers.
3. Pour the egg mixture evenly over the veggies. Cook undisturbed for 2–3 minutes until edges just begin to set.
4. Transfer the skillet to the oven and bake for 12–15 minutes, until the center is firm and the top is lightly golden.
5. Let cool for 2 minutes, then slice and serve warm.

The smoky paprika and sweet peppers balance the earthy collards beautifully, while the Parmesan adds a salty richness that ties it all together.

Tip: For extra creaminess, fold in a handful of crumbled feta cheese before baking.

Collard Greens and White Bean Stew

This hearty stew combines tender collard greens with creamy white beans for a comforting dish that’s packed with flavor and ready in under an hour.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 4 cups chopped collard greens (stems removed)
• 2 (15 oz) cans white beans, drained and rinsed
• 3 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add the collard greens and sauté for 3–4 minutes until slightly wilted. Pour in 3 cups vegetable broth, then stir in the white beans, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Bring to a simmer, then reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until the greens are tender and the broth has thickened slightly.

The tangy apple cider vinegar and smoky paprika give this stew a bold, balanced flavor that makes it a standout weeknight meal.

Tip: For extra richness, stir in a splash of coconut milk just before serving.

Collard Greens and Caramelized Onion Flatbread

This Collard Greens and Caramelized Onion Flatbread is a savory twist on classic comfort food, with crispy edges and a melt-in-your-mouth topping.

• 1 lb store-bought pizza dough
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp sugar
• 1/4 tsp salt, plus extra for seasoning
• 2 cups chopped collard greens, tough stems removed
• 1 tbsp apple cider vinegar
• 1/2 cup shredded mozzarella cheese
• 1/4 tsp crushed red pepper flakes (optional)

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch oval and transfer to a parchment-lined baking sheet. Brush with 1 tbsp olive oil and set aside.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until deeply golden. Remove from pan.
3. In the same skillet, sauté collard greens over medium heat for 5 minutes until wilted. Stir in apple cider vinegar and a pinch of salt.
4. Spread caramelized onions evenly over dough, then top with collard greens and mozzarella. Sprinkle with red pepper flakes (if using). Bake for 15–18 minutes until crust is golden and cheese bubbles.

The magic here is in the contrast: sweet onions balance the earthy greens, while the vinegar adds a bright punch that cuts through the richness.

Tip: For extra crispiness, pre-bake the dough for 5 minutes before adding toppings.

Collard Greens and Roasted Vegetable Medley

This hearty, veggie-packed dish brings smoky-sweet roasted flavors together with tender collard greens for a side that steals the show.

Ingredients:

• 1 large bunch collard greens, stems removed and leaves chopped
• 1 medium sweet potato, diced into 1/2-inch cubes
• 1 red bell pepper, sliced
• 1 small red onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss sweet potato, bell pepper, and red onion with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until veggies are caramelized at the edges.
2. Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium. Add collard greens, 1/2 tsp smoked paprika, 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes (if using). Sauté for 5 minutes, then add apple cider vinegar and 1/4 cup water. Cover and simmer for 10 minutes until greens are tender but vibrant.
3. Toss roasted vegetables with the collard greens and sprinkle with garlic powder. Serve warm.

The magic here? The collards soak up the tangy vinegar and smoky spices while staying bright green, making every bite a perfect balance of textures.

Tip: For extra richness, drizzle with a little hot honey just before serving.

Conclusion

With so many delicious ways to enjoy collard greens, this roundup proves vegetarian cooking is anything but boring! Whether you’re craving classic Southern flavors or bold new twists, there’s a recipe here for everyone. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this article for later—happy cooking!