Collard greens and tomatoes are a match made in culinary heaven. This vibrant, nutritious, and utterly delicious dish brings together the rich, earthy flavor of collard greens with the juicy brightness of tomatoes.
It’s a staple in Southern cuisine, but this vegan version is a celebration of plant-based eating at its best. Whether you’re looking for a hearty side, a nourishing main, or a way to use up a garden bounty, this recipe delivers comfort and flavor in every bite.
Plus, it’s easy to make, packed with nutrients, and endlessly customizable. If you’re ready to enjoy a taste of tradition with a modern vegan twist, keep reading—you’re about to discover your new favorite way to serve greens!
Why You’ll Love This Recipe
There are so many reasons to fall in love with this collards and tomato vegan recipe:
- Flavorful and Satisfying: The combination of slow-simmered collard greens with juicy tomatoes, garlic, and spices creates a deeply savory and comforting dish.
- Super Nutritious: Collards are packed with vitamins A, C, K, and calcium, while tomatoes add lycopene and antioxidants. It’s a powerhouse meal for your body and taste buds.
- Easy and Accessible: With simple ingredients and straightforward steps, this is a recipe anyone can master—even if you’re new to cooking greens.
- Vegan and Allergy-Friendly: Entirely plant-based, dairy-free, nut-free, and gluten-free, making it perfect for a wide range of diets.
- Versatile: Enjoy it as a side, a main, or even over grains or beans for a heartier meal. Leftovers are just as tasty the next day.
“Collards and tomatoes are the kind of comfort food that brings people together, no matter their background or diet.”
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Collard greens | 1 large bunch (about 10-12 cups chopped, stems removed) | Fresh is best, but you can use frozen if needed |
| Tomatoes | 3 medium ripe tomatoes (about 2 cups diced) | Or substitute one 14-oz can diced tomatoes |
| Onion | 1 large, diced | Yellow or white |
| Garlic | 4 cloves, minced | Or to taste |
| Olive oil | 2 tablespoons | Or use vegetable broth for oil-free |
| Vegetable broth | 1 cup | Low sodium preferred |
| Salt | 1 teaspoon | Or to taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Smoked paprika | 1 teaspoon | Adds depth and subtle smokiness |
| Red pepper flakes | 1/4 teaspoon | Optional, for a little heat |
| Apple cider vinegar | 1 tablespoon | For brightness (optional) |
Equipment
- Large pot or Dutch oven – for sautéing and simmering
- Sharp knife – for chopping collards and vegetables
- Cutting board
- Wooden spoon or spatula
- Colander – to wash greens
- Measuring cups and spoons
- Optional: Salad spinner for drying collard greens
Instructions
-
Prepare the collard greens:
Wash the collard greens thoroughly under cold water, removing any grit. Stack several leaves, roll them up tightly, and slice crosswise into 1/2-inch ribbons.
Remove and discard tough stems.
-
Prep the vegetables:
Dice the onion, mince the garlic, and chop the tomatoes (if using fresh). Set aside.
-
Sauté aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
Add the garlic, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
-
Add tomatoes:
Stir in the chopped tomatoes. Let them cook for 3-4 minutes, until they begin to break down and release their juices.
If using canned tomatoes, add them with their liquid.
-
Simmer the collards:
Add the sliced collard greens to the pot. Pour in the vegetable broth and sprinkle with salt and pepper.
Toss everything to combine. Cover and simmer for 20-25 minutes, stirring occasionally, until the collards are tender and the flavors have melded.
-
Finish and season:
Stir in the apple cider vinegar for brightness (optional). Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
-
Serve hot:
Ladle the collards and tomatoes into bowls. Enjoy as a main or hearty side.
For extra flavor, try adding a dash of your favorite hot sauce or a sprinkle of homemade vegan chili powder before serving.
Tips & Variations
- Go Oil-Free: Sauté the onion and garlic in a splash of vegetable broth instead of oil for a lighter, oil-free dish.
- Make it a Meal: Serve over cooked brown rice, quinoa, or farro for a nourishing bowl. Or stir in a can of drained chickpeas for extra protein.
- Spice it Up: Add a pinch of cayenne or more red pepper flakes for heat, or experiment with Cajun seasoning.
- Switch the Greens: You can substitute kale, mustard greens, or Swiss chard if you don’t have collards on hand.
- Tomato Options: Try fire-roasted canned tomatoes for smokier flavor, or use cherry tomatoes for a sweeter bite.
- Batch Cooking: This recipe doubles easily—great for meal prep or freezing leftovers.
“Leftover collards and tomatoes are even better the next day—just reheat gently and enjoy!”
Looking for more vegan comfort food? Browse our Cheap Vegetarian Recipes For Families Everyone Will Love for more inspiration!
Nutrition Facts
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 85 |
| Protein | 3g |
| Total Fat | 3g |
| Carbohydrates | 13g |
| Fiber | 5g |
| Sugar | 5g |
| Vitamin A | 190% DV |
| Vitamin C | 100% DV |
| Calcium | 20% DV |
| Iron | 6% DV |
Nutrition facts are estimates and will vary based on specific ingredients used.
Serving Suggestions
- With Grains: Serve your collards and tomatoes over a bed of brown rice, quinoa, or millet for a complete meal.
- Beans & Legumes: Pair with black-eyed peas, lentils, or chickpeas for extra protein. Try alongside our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for a soul-warming combination.
- Crusty Bread: Scoop up the saucy greens with a slice of vegan cornbread or rustic sourdough.
- As a Side: These greens are a classic side for Southern-inspired vegan mains like BBQ tofu, vegan meatloaf, or jackfruit pulled “pork.”
- Brunch Bowl: Layer with roasted sweet potatoes, avocado, and a creamy tahini drizzle for a nourishing brunch bowl.
- Taco Filling: Spoon into warm tortillas with black beans and fresh salsa for a creative taco night.
“Don’t forget to try this recipe with our A to Z Vegetarian Recipes for Every Meal and Occasion for more plant-based ideas!”
Conclusion
This vegan collards and tomato recipe is proof that simple, wholesome ingredients can create dishes full of flavor, tradition, and nourishment. Whether you’re new to collard greens or a lifelong fan, this dish brings out their best with the natural sweetness of tomatoes, aromatic spices, and just a touch of vinegar.
It’s a recipe to savor on a busy weeknight or at a family gathering—and it’s so versatile that you’ll find yourself making it again and again. Give it your own twist, pair it with your favorite sides, and enjoy the comforting embrace of Southern-inspired vegan cooking.
If you enjoyed this recipe, don’t forget to explore more vegan comfort classics like our Amazing Vegan Pasta Recipes for Easy Delicious Meals or our Banana Pancake Recipe Men Eat Vegan Too Made Easy for breakfast bliss.
Happy cooking—and happy eating!
📖 Recipe Card: Vegan Collards and Tomato
Description: A savory and wholesome vegan dish featuring tender collard greens simmered with tomatoes and spices. Perfect as a nutritious side or main course.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bunch collard greens, stems removed and leaves chopped
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add chopped collard greens and sauté for 2-3 minutes until wilted.
- Add diced tomatoes, smoked paprika, red pepper flakes, salt, black pepper, and vegetable broth.
- Stir well, cover, and simmer for 20 minutes until collards are tender.
- Adjust seasoning if needed and serve warm.
Nutrition: Calories: 110 kcal | Protein: 3 g | Fat: 4 g | Carbs: 16 g
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