Collard Greens Recipe Vegetarian Vinegar: Easy & Flavorful

If you’re searching for a hearty, deeply flavorful Southern classic that’s completely meatless, this Vegetarian Collard Greens with Vinegar recipe is about to become a staple in your kitchen. Collard greens are a beloved side in Southern cuisine, traditionally slow-cooked with smoked meats.

But this vegetarian version is every bit as savory and satisfying, thanks to a clever blend of aromatics, spices, and a bright splash of tangy vinegar. The result?

Tender greens that are earthy, robust, and bursting with flavor—perfect for cozy weeknight dinners, holiday spreads, or meal prep.

Whether you’re new to collards or grew up with them on your table, this recipe honors tradition while offering a fresh, plant-based twist. The slow simmer infuses every bite with garlic, onion, and a touch of heat, while apple cider vinegar adds that essential zing.

Read on to discover how to make a pot of vegetarian collard greens that everyone—vegan, vegetarian, or omnivore—will love!

Why You’ll Love This Recipe

• Packed with Flavor: Smoky paprika, garlic, and onion infuse the greens with classic Southern taste, minus the meat.
• Nutritious & Filling: Collard greens are loaded with vitamins, minerals, fiber, and antioxidants, making this a healthful addition to any meal.
• Vegan & Gluten-Free: Naturally free from animal products and gluten, these greens are suitable for almost any diet.
• Versatile: Enjoy as a side, atop grains, or stirred into soups and stews for extra depth and nutrition.
• Great for Meal Prep: The flavors deepen as they sit, so leftovers are even better the next day.

Ingredients

Equipment

• Large Dutch oven or stockpot
• Chef’s knife and cutting board
• Measuring cups and spoons
• Colander for washing greens
• Wooden spoon or spatula
• Tongs (optional, for stirring greens)

Instructions

1. Prepare the collard greens:

   Rinse the collard greens thoroughly under cold water to remove any grit. Pat dry with a clean towel.

   Fold each leaf in half lengthwise and slice away the tough center stem. Stack the leaves, roll them into a cigar shape, and slice into 1-inch ribbons (a technique called chiffonade).

2. Sauté aromatics:

   Heat the olive oil in your Dutch oven or large pot over medium heat. Add the diced onion and a pinch of salt.

   Sauté for 3-4 minutes until the onion softens and turns translucent. Stir in the minced garlic and cook for 1 minute, until fragrant.

3. Add spices:

   Sprinkle in the smoked paprika, red pepper flakes (if using), and a grind of black pepper. Stir for 30 seconds to bloom the spices in the oil for extra flavor.

4. Add the greens:

   Add the collard greens to the pot in batches, stirring as they wilt down. Once all the greens are in, season with salt and toss to combine with the aromatics and spices.

5. Simmer:

   Pour in the vegetable broth, bring to a simmer, then reduce the heat to low. Cover and cook for 35-45 minutes, stirring occasionally, until the greens are very tender but not mushy.

   If the pot dries out too much, add a splash of water or more broth.

6. Add vinegar and sweetness:

   Uncover the pot, stir in the apple cider vinegar, and (if desired) the maple syrup or sugar. Taste and adjust seasoning—add more vinegar for extra tang or sweetness to balance bitterness.

7. Finish and serve:

   Simmer uncovered for another 5 minutes to let the flavors meld. Serve hot, with plenty of the cooking broth (“pot liquor”) for sopping up with bread or rice.

Tips & Variations

• Swap the Greens: Try this recipe with kale, mustard greens, turnip greens, or a mix.
• Add Beans: Stir in a can of drained white beans or black-eyed peas for a protein boost.
• Umami Kick: Add a splash of soy sauce, coconut aminos, or a teaspoon of miso for deeper flavor.
• Extra Smoky: Use a drop of liquid smoke or double the smoked paprika to mimic traditional smoked meat.
• Bright Finish: Add a squeeze of fresh lemon juice right before serving for even more brightness.
• Heat Level: Adjust the red pepper flakes to taste, or add a diced jalapeño with the onion for extra heat.

“For the best texture, don’t rush the simmer. Slow cooking is the secret to silky, melt-in-your-mouth greens.”

Nutrition Facts

Nutrition values are approximate and will vary based on ingredients and serving size.

Serving Suggestions

• Classic Southern Plate: Serve these collard greens alongside cornbread, black-eyed peas, and roasted sweet potatoes for a comforting, plant-based soul food meal.
• Grain Bowl: Pile the greens over brown rice, quinoa, or ancient grains for a hearty and nutritious vegetarian bowl. Try adding a scoop of chipotle beans or grilled tofu.
• Taco Filling: Use leftovers as a unique, flavorful filling for veggie tacos or wraps with avocado and pickled onions.
• Soup Upgrade: Stir greens and their pot liquor into a simple vegetable soup or serve with vegetarian bean soup for extra nutrition.
• Breakfast: Top toast or savory pancakes with reheated collard greens and a sprinkle of hot sauce.

Conclusion

There’s just something irresistible about a steaming pot of slow-simmered collard greens—especially when they’re made vegetarian and absolutely packed with flavor. This recipe proves you don’t need ham hocks or bacon to get that deep, soulful taste: just the right spices, a good splash of tangy vinegar, and time to let the greens become meltingly tender.

Whether you’re a lifelong Southern cooking lover or a plant-based eater looking for new inspiration, these Vegetarian Collard Greens with Vinegar will win you over.

Looking for more tasty vegetarian recipes? Explore A to Z Vegetarian Recipes for Every Meal and Occasion, try a cozy 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious, or spice up your pantry with a homemade Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Dig in, enjoy, and let each bite remind you that simple, humble ingredients can yield the most memorable meals.

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