I love a good bowl of collard greens. So does my wife. The first time I cooked them for her, she thought I was crazy. It was a vegetarian collard greens recipe without the typical ingredients. “Where are the ham hocks? Or the smoked neck bones!?! Why are there tomatoes in this?” she wondered aloud. She grew up with her mother making greens the traditional Southern way. I had committed an unpardonable sin!
I however, I believe you can make a great pot of greens without all the sodium, which is what led me to find a healthier recipe that wouldn’t send my blood pressure soaring! I was inspired by a Sunny Anderson recipe found here.
My wife did try the greens and has never gone back to the Southern style collard greens since. She even makes these vegetarian collard greens on her own now.
I used canned tomatoes for this recipe but feel free to substitute those with fresh tomatoes.
Still delicious and full of flavor, just without the meat (and high sodium). This can be a side dish or an easy one pot dinner!
Want something to go with those greens? Make this homemade cornbread recipe! Looking for more vegetarian recipes? Try these:
Slow Cooker Roasted Vegetables
Slow Cooker Acorn Squash Recipe
WATCH ME MAKE VEGETARIAN COLLARD GREENS BELOW! For more video recipes, subscribe to my YouTube channel: Mr. B Cooks.
Vegetarian Collard Greens: How to Cook Collard Greens Without Meat
- 1 TBSP Olive Oil
- 1 TBSP Butter, Unsalted
- ¾ Yellow Onion, Chopped
- 1 TBSP Minced Garlic
- 1 TSP Pepper Flakes
- 2 LBS Collard Greens, washed and chopped
- 4 Cups Vegetable Stock
- Pinch of Kosher Salt and Black Pepper
- 29 OZ Canned Diced Tomatoes
- Turn stove on to medium high heat
- Add oil and butter to pot
- Add onion, cook 2-3 minutes
- Add garlic and pepper flakes
- Cook 1 minute
- Add greens
- Add vegetable stock
- Add Kosher Salt and Black Pepper
- Bring to simmer over high heat
- Cover and cook 30 minutes
- Add Tomatoes and cook 10 more minutes
- Serve with your favorite meat, cornbread, or eat as main meal