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Collard greens in a yellow Pyrex on a table.
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5 from 2 votes

Easy collard greens (Vegan)

This is my go-to recipe for vegan collard greens. These simple greens have a richness about them and a melt-in-your-mouth quality. Feel free to add dashes of hot sauce, a bit of liquid smoke, or use smoked salt instead of sea salt.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American, Vegan
Keyword: gluten free, meatless, southern
Servings: 2 people
Calories: 62kcal
Author: Cadry Nelson


  • 1 teaspoon organic canola oil or other neutral flavored oil
  • 4 to 5 cloves garlic minced
  • 1 bunch collard greens leaves removed from tough center rib and roughly chopped in medium-sized pieces
  • ½ cup vegetable broth Or ½ cup water + ¼ of a vegan vegetable bouillon cube
  • Salt to taste


  • In a medium-sized pot or skillet with lid, bring oil to a medium heat. Add the garlic and sauté until fragrant, about five minutes.
  • Add the chopped collard greens and vegetable broth (or water plus bouillon cube section). Add a pinch of salt, keeping in mind that your broth or bouillon cube may already have salt in it. Bring to a simmer, stirring occasionally.
  • Once it is simmering, turn the heat to medium low and cover. Remove lid to stir and check occasionally, making sure there is still enough liquid on the bottom and that the collards aren’t sticking. If they start to stick, lower the heat and add a tablespoon or two of water, as necessary.
  • Cover and continue cooking for 25 minutes, until the collard greens have become soft to the bite.


Calories: 62kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Sodium: 252mg | Potassium: 232mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4895IU | Vitamin C: 35.9mg | Calcium: 234mg | Iron: 0.6mg