This hearty and comforting Vegetarian Collard Greens recipe is easy to make and very delicious. They make a perfect side dish or can be eaten on their own with some fresh bread.
A lot of collard green lovers think that it’s impossible to make a delicious side dish without ham or bacon. Well, I present to you this Vegetarian Collard Greens recipe and dare you to try it. Made with cream, Parmesan, and a hint of garlic, this flavorful meal is still comforting and you won’t miss the meat.
Video Tutorial
Let's take a moment and talk about the main ingredient.
About Collard Greens
What is it? Collard greens are leafy vegetables from the cabbage and broccoli family. They are similar to kale in look, texture, and taste.
Health Benefits. Collard Greens have an impressive array of health benefits. They help prevent cancer, strengthen bones, support digestion, prevent anemia, lower cholesterol levels, and support hair growth.
How to Choose and Store Collard Greens. Choose smaller-leaved collards for tenderness and mild flavor. Look for moist, unwilted leaves, free of blemishes and with a dark green color. Keep the collard greens in an open plastic bag in the refrigerator for up to about 5 days.
How to make Vegetarian Collard Greens
1. In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender.
2. Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.
3. At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.
4. Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.
Vegetarian Collard Greens FAQs
- Can I make it vegan? Yes. Substitute butter with extra olive oil, heavy cream with coconut milk, and Parmesan cheese with vegan cheese.
- How to make collard greens softer? If you want to make collard greens even softer, just keep cooking them for another 20-40 minutes, adding more vegetable stock, as necessary.
- How long can I store it? Store these vegetarian collard greens in an airtight container in the refrigerator for up to 3 days.
What to serve with Collard Greens
- Pasta. Serve this dish with your favorite pasta dishes, like this Mushroom Spinach Pasta, Pasta with Chickpeas, or Easy Angel Hair Pasta.
- Potatoes. Collard greens pair wonderfully with potatoes. Try this Twice Baked Potato Casserole, Roasted Baby Potatoes, or even try this Potato Flatbread.
- Grains. Enjoy this dish with nutritious grains, like rice, sorghum, bulgur, and quinoa. It goes well with Rice with Mushrooms, Chicken Rice Casserole, and Easy Bulgur Salad.
- Proteins. Make it the side dish to some Chicken Burgers with Avocado Corn Salsa, Spinach Stuffed Chicken Breast, Sofritas, or Air Fryer Pork Chops.
- Soup. This veggie is delicious with soup, such as this Hearty Beef Barley Soup, Hearty Mushroom Soup, Quick Orzo Soup, Easy Lemon Lentil Soup, or Chickpea Noodle Soup.
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Vegetarian Collard Greens
Ingredients
- 1 lb. collard greens thoroughly washed and cut into thin strips
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 medium onion, diced
- 2 cups vegetable stock
- ½ tsp. red pepper flakes
- 2 garlic cloves, minced
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 tbsp. chopped parsley
- Salt & pepper to taste
Instructions
- In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender.
- Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.
- At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.
- Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.
Elizabeth Conway says
I am growing collard greens for the first time (I'm in the Southern hemisphere) and cooked them for the first time last night using your recipe. It was delicious! I found that there was more stock than was needed but I thickened the dish a little with cornflour. I served it with rice.
Tania Sheff says
Thank you, Elizabeth! I am glad you liked the recipe!