Southern-Style Meatless Collard Greens

Image of Southern-Style Meatless Collard Greens Recipe

Active Time

20 minutes

Total Time

60 minutes

Serving Size



  • 1 small yellow onion
  • 3 cloves garlic
  • 2 lb fresh collard greens
  • 3 tablespoons vegetable oil
  • 2 cups vegetable stock (or broth)
  • 2 tablespoons apple cider (or sherry) vinegar (+ additional, optional for serving)
  • 1 teaspoon hickory (or kosher) salt
  • ½ teaspoon crushed red pepper
  • 1 teaspoon pepper
  • Hot pepper sauce (optional for serving)


  1. Cut onion into 1/2-inch cubes; chop garlic coarsely. Remove thickest stems from collard greens and tear leaves into large pieces, if needed.
  2. Preheat 4-quart stockpot on medium 2–3 minutes. Add oil and onions; cook 4–5 minutes, stirring occasionally, until onions begin to soften. Stir in garlic and cook 1 minute.
  3. Stir in stock, vinegar, salt, red pepper, and pepper. Bring to a simmer, then stir in collards (they will reduce as they cook). Cover and reduce heat to medium-low. Simmer 1 hour or until greens are desired tenderness. Serve with hot sauce and additional vinegar, if using.

Nutritional information

Amount per ⅛ recipe serving: Calories 100, Total Fat 6.00g, Sat Fat 0.50g, Trans Fat 0.00g, Chol 0mg, Sodium 400mg, Total Carb 10g, Fiber 6.00g, Sugars 1g, Protein 4g, Calc 15%, Vit A 0%, Vit C 0%, Iron 10%