Collard Greens Recipe

Tender leaves simmered in savory broth, this Collard Greens Recipe is a healthy, easy southern side dish that brings comfort to every table.

My love for collard greens goes way back—to Family Sunday dinners where bubbling greens met freshly baked cornbread. These greens are a soul food staple, yet this vegetarian version feels light and fresh. What makes it special? A gentle simmer in homemade vegetable broth brightens the deep, earthy flavor and keeps the recipe healthy. I often serve it during chilly fall evenings or holiday spreads when a bit of southern comfort feels just right. And you know what? Every forkful is loaded with fiber, vitamins A and K—data from the USDA shows one cup of cooked collard greens delivers over 700% of your daily value of vitamin K.

Why You’ll Love This Recipe

• Well-seasoned and simple: no fancy tools—just a saucepan or Dutch oven
• Speedy prep: ready to serve in under an hour, plus hands-off simmer time
• Vegetarian and inclusive: a great soul food side dish for meat-free meals
• Healthy boost: low in calories, high in fiber and vitamins
• Flavorful depth: onion, garlic, and a splash of apple cider vinegar hit all the right notes
• Budget-friendly: greens are affordable, and pantry staples pull this together
• Make-ahead friendly: cooks early, reheats beautifully for next-day lunches
• Seasonal versatility: feels right at holiday feasts, but perfect all year round

Ingredients

1½ pounds collard greens (about 1 large bunch), tough stems removed and leaves chopped
1 tablespoon extra-virgin olive oil (or bacon drippings for non-veg twist)
1 medium yellow onion, finely diced
3 garlic cloves, smashed and minced
1 cup low-sodium vegetable broth (Imagine Foods or homemade)
½ teaspoon crushed red pepper flakes (optional for a slight kick)
2 tablespoons apple cider vinegar (for brightness)
1 teaspoon kosher salt, plus more to taste (use Diamond Crystal for ease)
Freshly ground black pepper, to taste
Pinch of smoked paprika (adds a hint of southern smoke)
Optional splash of Worcestershire sauce (check vegetarian label)

Tip: Choose crisp, deep-green leaves; avoid ones with yellowing edges. If stalks are fibrous, a swift pass with a peeler helps.

Directions

1. Prep the Greens
   Stack a few leaves, roll tightly, then slice off thick ribs. Chop or chiffonade into bite-size ribbons—makes each forkful tender and easy to eat.

2. Sauté Aromatics
   Heat oil in a heavy-bottomed pot (I love my Le Creuset Dutch oven) over medium heat. Add onions; cook until soft and translucent, about 5 minutes, stirring so they don’t brown too quickly.

3. Add Garlic and Spices
   Stir in garlic, red pepper flakes, and smoked paprika; cook for 30 seconds, until the kitchen smells amazing. If bits cling, loosen with a splash of broth—those little brown bits are pure flavor.

4. Incorporate Greens
   Toss in chopped collards; they may look like a mountain, but they’ll shrink fast. Stir so every leaf gets a glossy coating of oil and spices.

5. Pour in Broth
   Add vegetable broth, vinegar, salt, and pepper. Give it a gentle stir; bring to a low boil. Reduce heat to a simmer and cover partially to prevent overflows.

6. Simmer for Flavor
   Let greens simmer for 35–40 minutes, stirring once or twice. Prefer a bit more bite? Check at 30 minutes. Taste and adjust salt or vinegar for a brighter finish.

7. Finish and Serve
   When greens are tender but still vibrant, turn off the heat. For a saucier side, tilt the lid and let steam a couple more minutes to concentrate the juices. Transfer to a warmed bowl and serve alongside cornbread or roasted sweet potatoes.

Servings & Timing

Yield: Serves 6 as a hearty side dish
Prep Time: 15 minutes (plus 5 minutes chopping tip)
Cook Time: 40 minutes (simmering brings out deep flavors)
Total Time: 1 hour

Variations

• Spicy Creole Collards: Stir in 1 teaspoon Cajun seasoning for a bayou twist.
• Smoky Turkey: Add chopped smoked turkey leg with the broth for meat-eaters.
• Lemon-Garlic Finish: Squeeze half a lemon and sprinkle zest just before serving.
• Cheesy Vegan: Stir in 2 tablespoons nutritional yeast for a cheesy note.
• Instant Pot Shortcut: Use a 6-quart Instant Pot—manual high pressure for 10 minutes, quick release.

Storage & Reheating

Fridge: Store in airtight containers up to 4 days—flavors deepen each day.
Freezer: Freeze flat in zip-top bags for up to 3 months; thaw overnight in the fridge.
Reheat: Warm gently on stovetop with a splash of broth, or microwave covered in 1-minute bursts.
Make-Ahead: Cook a day ahead; simply reheat while prepping your main course.

Notes

I learned that a quick blanch before sautéing cuts cook time if your greens are extra mature. Also, a pinch of sugar (just a smidge) can mellow sharp vinegar—worth a taste test. You can even massage leaves with oil pre-chop for extra tenderness.

FAQs

Q: Can I skip blanching the collards?
A: Yes—if your greens are young and tender. Blanching mainly speeds cooking and tames bitterness.

Q: Are collard greens gluten-free and vegetarian?
A: Absolutely—they’re naturally gluten-free and vegan when you use vegetable broth.

Q: What does apple cider vinegar do here?
A: It brightens savory notes and balances any heaviness from fats or salt.

Q: Can I cook this on a weekend and freeze?
A: Definitely—cool completely, pack in freezer-safe containers, and label with date.

Q: How do I make it less bitter?
A: Stir in a teaspoon of sugar or cook a minute longer uncovered to mellow flavors.

Q: Any tips for a large crowd?
A: Double the batch and use two pots or a 7-quart stockpot; greens scale up nicely.

Q: Can I use other leafy greens?
A: You can swap in kale or Swiss chard; cooking times may vary by 5–10 minutes.

Q: How do I reheat without drying it out?
A: Add a splash of broth or water before warming—covered on the stove locks in moisture.

Conclusion

This Collard Greens Recipe is your ticket to a soulful, healthy side that’s both comforting and easy to make. It brings southern roots to your table with a vegetarian spin and adapts to any season or diet. Give it a whirl next time you need a leafy green side—and drop a comment below or share a photo on Instagram so I can see your cozy creations!