Plant Based Collard Greens

Collard greens are a staple in soul food dishes, and while they usually contain a meat based flavor and roasted all day, this recipe is done in 20 minutes, completely plant-based, and is super delicious.

Collard Greens in 20 Minutes

Ah, yes. Soul food.

Collard greens are so yummy when cooked right, you can hardly tell they’re a nutrient packed leafy green.

Collard greens are high in iron, which is great if you are not eating meat. They are also chocked full of Vitamin K and C which boost immunity, serve as an anti-inflammatory, and help clean and detoxify.

And on top of all that, they’re just so good.

We love pairing our collard greens with roasted potatoes and tofu scramble, but they can be a great addition to just about anything – they’re even perfect all by themselves.

They’d be a healthy substitution for any sandwich or burger where fries would seem fitting. Replacing with flavorful greens can help you stay on track and get the nutrients you need.

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Plant Based Collard Greens

This soul food side of delicious collard greens is a perfect combination to any dish.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Ingredients

• 4 cups collard greens
• 1 tbsp olive oil extra virgin
• 4 cloves garlic minced
• 1 cup onion diced
• 1/2 cup vegetable broth
• 1 tsp sea salt
• 1 tsp black pepper
• 1 pinch crushed red pepper optional

Instructions

1. Prepare chopped red onion and minced garlic

2. Heat a deep (stir-fry) pan on the stove over medium heat with 1-2 tbsp of olive oil

3. Add minced garlic and chopped red onion, cook and stir frequently until garlic begins to brown
   

4. Add collard greens (this should almost overflow the pan) and 1/2 cup of vegetable both

5. Cover the pan and set timer for 20 minutes

6. After a couple minutes, uncover and coat with salt, black pepper, and a dash of crushed red pepper
   

7. Stir the greens to mix around the spices

8. Cover and let cook for the remaining time, uncovering and stirring occasionally

Recipe Notes

Toward the end of cook time (~ the last 8 minutes) check the bottom of the pan, if all liquid as evaporated and it is beginning to stick, add 2 tbsp of water. Do this as frequently as necessary so as not to burn your greens.