There are some dishes that feel like a hug in a bowl, and these vegan collard greens are exactly that.
If you grew up thinking collard greens were only good when they simmered all day with meat, let me gently change your mind. These are smoky, savory, deeply seasoned, and still feel rich and comforting without a single animal product in sight. Honestly? They might be the gateway dish for anyone who swears they “don’t like greens.”
This recipe started as one of those let me use what I have moments, and it quickly turned into something I knew I’d be making again. The base is simple but intentional. White onion and red onion for depth. Avocado oil to sauté everything until fragrant. Garlic because, obviously. Then comes the seasoning moment, and this is where the magic happens.
Smoked paprika brings that warm, almost barbecue-like flavor. Creole seasoning and adobo add boldness and just the right amount of edge. Salt and pepper round it all out, while apple cider vinegar gives the greens that little tang they absolutely need. A splash of liquid smoke takes things from good to wait… is this vegan? territory.
Instead of relying on meat for richness, I lean on tomatoes, broth, and time. A can of diced tomatoes melts into the onions and spices, creating a savory base that the collard greens soak right up. Once the chopped greens hit the pot, they start to soften and shrink down, transforming into something tender and silky. A touch of date sugar balances the acidity and smoke, and vegetable broth ties it all together into a pot of greens that tastes slow-cooked and soulful without actually needing hours on the stove.
These collards are perfect as a side, but I won’t judge if you eat them straight out of the pot. They pair beautifully with rice, cornbread, roasted potatoes, or any plant-based main you love. I’ve even spooned them over quinoa and called it lunch.
What I love most about this recipe is how approachable it is. No fancy ingredients. No complicated steps. Just good seasoning, good balance, and greens that actually taste exciting. If you’re easing into plant-based cooking, doing the Daniel Fast, or just want a new way to enjoy collard greens that doesn’t feel boring or bland, this one is for you.
Vegan Collard Greens
Equipment
Ingredients
- 4 cups collard greens, cleaned and chopped
- 1 white onion, diced
- 1/2 red onion, diced
- 1 –2 tbsp avocado oil
- 1 tbsp minced garlic
- 1 tbsp smoked paprika
- 1 tbsp Creole seasoning
- 1 tbsp adobo seasoning
- Salt and black pepper, to taste
- 1 tbsp apple cider vinegar
- 1 tsp liquid smoke
- 1 can diced tomatoes, 14.5 oz
- 1 tbsp date sugar
- 2 cups vegetable broth
Instructions
- Set the instant pot to saute and heat avocado oil
- Add the white onion and red onion and sauté until softened and fragrant, about 4–5 minutes.
- Stir in the minced garlic and cook for 30 seconds, just until aromatic.
- Add smoked paprika, Creole seasoning, adobo seasoning, salt, and pepper, stirring to coat the onions evenly.
- Pour in the apple cider vinegar and liquid smoke, letting it cook down for about 30 seconds.
- Add the diced tomatoes and stir to combine, allowing the mixture to simmer for 2–3 minutes.
- Add the chopped collard greens, stirring until they begin to wilt.
- Sprinkle in the date sugar, then pour in the vegetable broth and stir well.
- Cover and cook on high pressure for 10 minutes, quick release.
- Taste and adjust seasoning as needed before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
This is proof that vegetables don’t need to be sad, steamed, or mushy to be good. They just need a little love, a little smoke, and the confidence to be seasoned properly.
And trust me, once you make these, you’ll never look at collard greens the same way again.
