If you’re on the hunt for a vibrant, healthy, and utterly delicious way to enjoy greens, this vegetarian collard greens recipe with an Indian twist is about to become your next kitchen favorite! Collard greens, often associated with Southern cuisine, are transformed here by warm Indian spices, aromatic garlic, and a hint of tangy tomato.
The result is a dish that’s both comforting and exciting, packed with nutrients and flavor.
Whether you’re a lifelong vegetarian or just exploring more plant-based meals, this recipe is a celebration of how global cuisines can inspire your everyday cooking. Indian-style collard greens are a wonderful side, but they’re hearty enough for a main course with some rice or roti.
Plus, they’re easy to make and come together in under 40 minutes!
Read on to discover why you’ll love this recipe, what you’ll need, and how to make collard greens shine in a whole new way. Don’t forget to check out other creative veggie mains like Veggie Quesadilla Recipe Indian Style Easy & Delicious and Veg Maharashtrian Recipes: Easy & Delicious Meals for more inspiration!
Why You’ll Love This Recipe
- Flavorful Fusion: The magic of Indian spices like cumin, coriander, and turmeric brings out the earthy depth of collard greens, making every bite a dance of flavors.
- Nutritious & Wholesome: Collard greens are loaded with vitamins A, C, and K, fiber, and antioxidants, while the addition of tomatoes and aromatics boost both taste and nutrition.
- Quick & Easy: With minimal prep and a single pan, this recipe is perfect for busy weeknights or relaxed weekends.
- Vegan & Gluten-Free: This dish is naturally vegan and gluten-free, making it friendly for most dietary needs.
- Versatile: Serve as a flavorful side, a light main, or roll up in a homemade vegan tortilla for a unique wrap.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Collard greens | 1 large bunch (about 10-12 leaves, 400g) | Washed, thick stems removed, leaves chopped |
| Onion | 1 medium | Finely chopped |
| Tomato | 2 medium | Finely chopped (or 1 cup canned diced tomatoes) |
| Garlic cloves | 3-4 | Minced |
| Ginger | 1-inch piece | Minced or grated |
| Green chili | 1 (optional) | Finely chopped, or 1/4 tsp crushed red pepper |
| Cumin seeds | 1 tsp | Whole |
| Ground coriander | 1 tsp | |
| Turmeric powder | 1/2 tsp | |
| Garam masala | 1/2 tsp | |
| Salt | To taste | |
| Black pepper | 1/4 tsp | Freshly ground |
| Lemon juice | 1-2 tsp | Freshly squeezed |
| Oil | 2 tbsp | Vegetable, olive, or coconut oil |
| Water | 1/3 cup | As needed for sautéing |
| Fresh cilantro | 2 tbsp | Chopped, for garnish |
Equipment
- Large skillet or sauté pan (preferably with a lid)
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring spoons
- Small bowl (for prepping spices)
- Lemon squeezer (optional, but handy)
Instructions
-
Prepare the collard greens.
Wash the collard greens thoroughly to remove any grit. Lay each leaf flat, slice out the thick central stem, then stack the leaves and roll them up.
Slice into ribbons, then roughly chop for bite-sized pieces. Set aside.
-
Heat the oil and bloom the spices.
Place your skillet over medium heat. Add the oil.
Once hot, add cumin seeds and let them sizzle for about 30 seconds, until fragrant and slightly darker (but not burnt).
-
Sauté aromatics.
Add the onion and cook for 3-4 minutes, stirring frequently, until soft and translucent. Stir in the garlic, ginger, and green chili (if using).
Cook for another 1-2 minutes until aromatic.
-
Add tomatoes and ground spices.
Mix in the chopped tomatoes, ground coriander, turmeric, garam masala, salt, and pepper. Cook for 5-6 minutes until the tomatoes are soft and the oil starts to separate at the edges of the pan.
Stir often to prevent sticking.
For a smoother sauce, lightly mash the tomatoes as they cook.
-
Add collard greens.
Add the chopped collard greens in batches, stirring to wilt them down. Once all the greens are in, pour in 1/3 cup water.
Cover and cook for 12-15 minutes, stirring every few minutes. If the pan gets too dry, add another splash of water.
-
Finish and adjust seasoning.
Once the collard greens are tender and most of the liquid has evaporated, remove the lid. Stir in lemon juice and adjust salt and pepper to taste.
Cook uncovered for another 2 minutes to concentrate the flavors.
Collard greens should be tender but still bright green. Avoid overcooking for best flavor and nutrition.
-
Garnish and serve.
Turn off the heat. Sprinkle chopped fresh cilantro over the top and serve warm.
Tips & Variations
- Make it spicier: Add more green chili or a pinch of red chili powder to amp up the heat.
- Add protein: Stir in cooked chickpeas, tofu cubes, or steamed lentils for a heartier dish.
- Switch up your greens: Try this recipe with kale, mustard greens, or Swiss chard if collards aren’t available.
- Nutty crunch: Top with roasted peanuts or cashews for texture and extra flavor.
- For creamy richness: Add a swirl of coconut milk or a spoonful of vegan yogurt just before serving.
- Batch cooking: This dish keeps well in the fridge for up to 3 days. The flavors deepen with time!
- Pair it right: These greens are delicious with rice, roti, or even rolled into a vegan tortilla for a quick lunch wrap.
- Oil-free version: Sauté onions and spices in a splash of water or vegetable broth instead of oil for a lighter meal.
-
Chef’s tip: “Fresh lemon juice at the end brightens up the whole dish. Don’t skip it!”
Nutrition Facts
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 110 |
| Protein | 3g |
| Fat | 6g |
| Carbohydrates | 13g |
| Fiber | 5g |
| Sodium | 320mg |
| Vitamin A | 145% DV |
| Vitamin C | 55% DV |
| Calcium | 17% DV |
| Iron | 9% DV |
Note: Nutrition facts are approximate and will vary based on exact ingredients and serving sizes.
Serving Suggestions
- Classic Indian meal: Serve with steamed basmati rice, jeera rice, or warm roti/naan for a complete plate.
- Wrap it up: Spoon collard greens into a soft vegan tortilla or flatbread, add a dollop of vegan yogurt, and enjoy as a flavorful wrap.
- Bowl meals: Layer with cooked lentils, quinoa, or chickpeas, and top with avocado or nuts for a hearty bowl.
- Side dish: Pair with any simple dal or curry, such as in these Maharashtrian-style vegan recipes.
- Brunch addition: Serve alongside scrambled tofu or chickpea pancakes for a satisfying brunch spread.
- Global fusion: Try as a unique filling for Indian-style veggie quesadillas!
Leftovers taste even better the next day—perfect for meal prep or packed lunches.
Conclusion
Vegetarian collard greens with an Indian twist are a testament to the wonders of global flavors coming together in your kitchen. This dish is nutritious, vibrant, and packed with flavor, making it a must-try for anyone looking to liven up their greens.
Whether you’re serving it as a main, a side, or tucking it into your favorite wrap, you’ll love how the aromatic spices and hearty greens complement each other.
Don’t be afraid to make this recipe your own—add your favorite beans, top with nuts, or play around with different greens. And if you enjoy exploring plant-based meals, be sure to browse our growing vegan recipe collection, including Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Let me know in the comments how your collard greens turn out, and happy cooking!
📖 Recipe Card: Indian-Style Vegetarian Collard Greens
Description: This flavorful vegetarian collard greens dish is infused with Indian spices for a vibrant twist. It's a healthy and satisfying side or main course.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 large bunch collard greens (about 10 oz), washed and chopped
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt (or to taste)
- 1 medium tomato, chopped
Instructions
- Heat oil in a large pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Stir in onion, garlic, ginger, and green chili; sauté until onion is soft.
- Add turmeric, coriander, and salt; cook for 1 minute.
- Add chopped tomato and cook until softened.
- Stir in collard greens and mix well.
- Cover and cook on low heat for 10-12 minutes, stirring occasionally.
- Uncover, increase heat, and cook until most liquid evaporates.
- Sprinkle garam masala, mix, and serve hot.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 6 g | Carbs: 14 g
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