Hear me now, believe me later... You don’t need bacon or chicken stock to make tender, flavorful sautéed collard greens. Garlic, onion, white wine vinegar, and vegetable stock do the work here.
Plan on 20 minutes of prep and about 30 minutes of cooking, about 50 minutes altogether. Thinly sliced greens simmer under a lid after the aromatics are sautéed; this is not a quick, dry stir-fry.
Real Talk
I grew up eating collard greens on a regular basis. They are pretty much the quintessential Southern food, and we always cooked them in some sort of pork fat: ham hocks, smoked neck bones, or even pig tails.
It wasn’t until adulthood, after eating vegan for a season, that I discovered how good greens could be without any animal fat. This is the version that changed my mind.
What Makes These Greens Tender?
Remove the thick stems, slice the leaves thinly, and keep the pan covered while they cook. The thick stems need more cooking than the leaves, so leaving large pieces in the pan works against the tender texture we want.
The vegetable stock gives the greens moisture while they soften. Watch the texture and the liquid together. If the pan dries out before the greens are tender, add another ½ cup of stock and keep cooking.
Ingredients
The recipe uses 2 pounds of collard greens, olive oil, diced yellow onion, minced garlic, red pepper flakes, white wine vinegar, vegetable stock, salt, pepper, and a little sugar. Use a large pan with a lid so you can stir the greens and cover them between stirs.
Looking for bacon or smoked turkey? My Southern stovetop collard greens and Instant Pot collard greens have those flavors. This one stays meatless.
How to Make Sautéed Collard Greens
Wash and Trim the Greens
Remove the leaves from the stems and wash thoroughly at least twice. We usually let them soak in clean water on the first wash to loosen stubborn grit, then lift them out and rinse well. A little grit goes a long way in the wrong direction.
Cut away the thick center stems. We remove quite a bit so the leaves can become tender without waiting for large stems to soften.
Roll and Slice
Stack 7 or 8 leaves and roll them tightly, like a cigar. Slice thinly across the roll to make ribbons, then wash the sliced greens one more time.
Sauté the Aromatics
Set a large pan over medium-high heat. Add the olive oil and onion and cook for a few minutes, until the onion is softened and translucent.
Add the garlic, red pepper flakes, and white wine vinegar. Cook for about 1 minute, without letting the garlic brown.
Cover and Cook Until Tender
Add the collards, 1 cup vegetable stock, salt, pepper, and sugar. If all the greens will not fit at first, let the first batch cook down for a few minutes, then add the rest in batches as needed.
Cook for at least 25 minutes, depending on how soft you want the greens. Stir frequently for even cooking, and keep the pan covered when you are not stirring.
If the stock evaporates before the greens are tender, add more ½ cup at a time. You want enough moisture to keep the greens steaming and prevent scorching. Tender leaves are the goal; a dry pan is not the test for doneness.
Serving and Storage
For a meatless holiday plate, pair these with cauliflower stuffing or vegan green bean casserole. My Thanksgiving Dinner Game Plan can help you build the rest of the menu.
Refrigerate leftovers in shallow, covered containers within 2 hours and use within 3–4 days. Reheat to 165°F, adding a splash of vegetable stock if the pan needs moisture. A spoonful of leftover greens is also an easy addition to a bowl of rice.
📖 Recipe
Sautéed Collard Greens
Equipment
- 1 Large pan with a lid
Ingredients
- ¼ cup olive oil
- ½ cup yellow onions diced
- 2 Tbsp. garlic minced
- ¼ tsp. red pepper flakes
- 2 Tbsp. white wine vinegar
- 2 lbs. collard greens
- 1 cup vegetable stock
- 2 tsp. sea salt
- ½ tsp. black pepper
- 1 ½ tsp. sugar
Instructions
- Cut away the thick center stems and wash the leaves thoroughly at least twice. We usually soak them in clean water on the first wash to loosen stubborn grit, then lift them out and rinse well.
- Stack 7 or 8 leaves and roll them tightly like a cigar. Slice thinly across the roll to make ribbons, then wash the sliced greens one more time.
- Set a large pan over medium-high heat. Add the oil and onions and cook for a few minutes, until softened and translucent. Add the garlic, red pepper flakes, and vinegar. Cook for about 1 minute without letting the garlic brown.
- Add the collards, 1 cup vegetable stock, salt, pepper, and sugar. If all the greens will not fit at first, let the first batch cook down for a few minutes, then add the rest in batches as needed. Cook for at least 25 minutes, depending on how soft you want the greens. Stir frequently and keep covered between stirs. If the pan dries out before the greens are tender, add more stock ½ cup at a time. Keep enough moisture in the pan to prevent scorching; tender leaves are the test for doneness.
- Serve and enjoy!
Notes
- Timing: Plan on about 20 minutes of prep and 30 minutes of cooking, about 50 minutes altogether.
- Refrigerate leftovers in shallow, covered containers within 2 hours and use within 3–4 days. Reheat to 165°F, adding a splash of vegetable stock if needed.
Nutrition
Made this recipe? Leave a star rating and tell me how it turned out.
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Betty Fletcher
I made this recipe for a party and it was a blast. I did use chicken broth in place of vegetable which made it even tastier.
Rochelle
Easy and delicious - approved by my foodie, vegan boyfriend.