7 Collard Greens Recipes for the Soul in 2024

Collard greens are a staple in Southern American cuisine, where they are often simmered or sautéed next to hearty meats like smoked ham hocks or bacon. However, this is far from the only culture that enjoys this veggie. On the contrary, collard greens are included in many other cuisines worldwide.

Collard greens are cousins of kale, broccoli, and cabbage, flaunting thick, hearty leaves and sturdy stems. Raw, they bring a bold, bitter punch to the table, but give them a little heat, and they mellow into a tender, slightly sweet delight.

I worked with our in-house nutritionist to select several easy recipes that cover a wide range of tastes. As you’ll see, many of the recipes are plant-based, but if you want more, make sure to browse our best vegetarian meal delivery services section.

1. Southern Collard Greens

Ingredients 📃

• 2 bunches (about 10 oz each) fresh collard greens, destemmed and torn into bite-sized pieces

• ½ cup onions, finely diced

• 1 fully-cooked smoked turkey leg or wing

• 4-5 cups chicken broth

• 1 tbsp garlic, minced

• ½ tsp red pepper flakes

• 1 tbsp extra virgin olive oil

• 1 tbsp white distilled vinegar

• Applewood smoked salt and black pepper to taste

Method 🧑‍🍳

1. Place a large pot over medium heat and add the olive oil. Add the thinly sliced onion and sauté until tender.

2. Add the garlic and red pepper flakes and cook for 1 to 2 more minutes until fragrant.  

3. Pour in the broth and add the turkey leg. Bring to a boil.

4. Add the collard greens, reduce the heat to a simmer, and cover the pot.  

5. Cook for about 1 hour, stirring occasionally.  

6. Stir in vinegar, smoked salt, and black pepper to taste.  

7. Serve with pieces of turkey leg and optional hot sauce.  

Overview 🔍

If there’s a dish that can capture the feeling of a warm hug from the South, it’s this. This classic recipe is comfort food at its finest, with slow-cooked collard greens simmering in a flavorful, savory broth that’s so good you’ll want to drink it straight from the pot.  

I tried this with a smoked turkey leg (fully cooked), and it was a game-changer. The smokiness infuses every bite, creating a depth of flavor that makes this dish irresistible. If you’re more of a pork fan, ham hocks or crispy, thick-cut bacon work beautifully, too.  

Lastly, always use the freshest collard greens you can find. Look for leaves that are vibrant green and sturdy. And don’t skimp on the broth. Chicken broth adds richness that plain water just can’t match, though a mix of the two works if you want to lighten things up.  

2. Brazilian-Style Collard Greens

Ingredients 📃

• 1 large bunch (about 10 oz) collard greens

• 2 medium cloves garlic, finely minced

• 1 ½ tbsp extra-virgin olive oil

• ¼ tsp fine sea salt

• Pinch of red pepper flakes

• A couple of lemon wedges for serving

Method 🧑‍🍳

1. Prep the collard greens by removing the thick center rib from each. Stack the rib-less greens, roll them into a cigar-like shape, and slice thinly.

2. Place a large, heavy-bottomed skillet over medium-high heat. Add olive oil and let it heat up.

3. Once the oil is shimmering, add all the collard greens and salt.

4. Stir to coat the greens in oil, then cook for about 3 to 6 minutes until they are wilted, dark green, and slightly browned on the edges. Stir every 30 seconds or so to avoid burning them.

5. Add garlic and red pepper flakes just before the greens are done. Cook until fragrant (for about 30 seconds).  

6. Remove the skillet from heat and immediately divide the collards onto plates.  

7. Serve with a lemon wedge on each plate.  

Overview 🔍

If you’re looking for a side dish that’s quick to make and bursting with flavor, this is your answer. This dish is garlicky, lemony, and deliciously irresistible. 

In Brazil, collard greens cooked this way are a staple. The greens are often served alongside feijoada, the country’s beloved black bean and pork stew. Like most Brazilian food, this combo is finally complemented with a classic side of rice. 

Vegetarian or vegan? No problem! These collards pair beautifully with black beans and rice for a wholesome, plant-based meal. They’re also a surprisingly delightful match for Italian or Greek dishes, such as pasta, lasagna, or even roasted vegetables.  

3. Collard Greens With Bacon

Ingredients 📃

• 1 lb collard greens

• 8 slices bacon, chopped

• 1 small onion, finely diced

• 1 tbsp butter

• 2 cloves garlic, minced

• 1 ¼ cups chicken broth

• salt and pepper to taste

Method 🧑‍🍳

• Wash the greens and cut out the woody stems. Chop the greens into bite-sized pieces.  

• Place a large pan over medium heat and add the butter. When the butter is melted, add the chopped bacon and cook until crisp. 

• Add onions to pan and cook until softened (about 3 minutes).  

• Stir in the greens and garlic, cooking until slightly wilted (about 3-4 minutes).  

• Add broth, cover the pan, and simmer on low for 35 to 40 minutes or until the greens are tender. 

• Season with salt and pepper to taste. Enjoy! 

Overview 🔍

If you’ve never tried collard greens, this easy recipe is the perfect place to start. Packed with smoky, savory flavor, these collards are a Southern-inspired side dish that will have you coming back for seconds (and maybe thirds).  

Pair them with pulled pork, fried chicken, or sticky ribs, and don’t forget a heaping scoop of your favorite macaroni and cheese on the side. It’s a meal guaranteed to impress your family, your friends, and most importantly, your taste buds.  

The best part? This recipe is simple enough for a weeknight dinner but special enough for a weekend feast. Whether you’re new to collard greens or already a fan, this dish is a guaranteed hit.

4. Vegetarian Southern Collard Greens

Ingredients 📃

• 4 lbs collard greens 

• 1 small yellow onion, diced

• 6 cloves garlic, minced

• 2 cups vegetable broth

• 2 tsp Applewood smoked salt

• 1 tsp red pepper flakes

• Black pepper and hot sauce to taste

Method 🧑‍🍳

1. Coat a large, deep skillet or pot with vegetable oil.  

2. Sauté onions over medium heat until almost tender, then add the garlic.  

3. Cook for 2 to 3 minutes, until onion and garlic are fragrant.  

4. Pour in the vegetable broth.  

5. Season the broth with salt and red pepper flakes to taste.  

6. Bring the broth to a simmer and reduce the heat.  

7. Add the greens and simmer for 1 to 1 ½ hours, checking after 30 or 45 minutes. Do not boil. Add more vegetable broth if needed.  

8. Cook until the greens are dark green, tender, and free of any raw taste.  

9. Adjust seasonings with salt, black pepper, red pepper flakes, and hot sauce.  

10. Serve with additional hot sauce or vinegar.

Overview 🔍

Yes, you read that right: this is a Southern recipe without meat! Believe it or not, it’s possible, and this version proves you don’t have to sacrifice flavor to go meatless. Bursting with smoky, savory goodness, these Vegetarian Southern Collard Greens will have even die-hard bacon lovers asking for more.

The secret? It’s all in the broth. Rich vegetable stock creates the base, infused with fresh garlic, onions, and a dash of red pepper flakes for just the right amount of kick. To get that signature smoky flavor, we use smoked applewood salt. The collard greens soak up every bit of that deliciousness, becoming tender and full of Southern charm.  

This healthier take on the classic dish is perfect as a side for any meal. Pair it with cornbread, mac and cheese, or a hearty bean dish.

5. Plant-Based Collard Green Wraps

Ingredients 📃

• 6 to 8 large collard green leaves

• 2 cups cooked brown rice, lightly salted

• 1½ cups cooked black beans, drained and rinsed

• 1 medium sweet potato, cubed

• 1 tsp extra-virgin olive oil

• ½ tsp chili powder

• Chipotle sauce to taste

• Salt and freshly ground black pepper to taste

For the corn salsa:

• 1½ cups corn kernels

• 2 small tomatoes (diced)

• ⅓ cup red onion (diced)

• 1 garlic clove (minced)

• 1 tbsp fresh lime juice

• 1 tsp extra-virgin olive oil

• Salt to taste

For the onions and peppers stuffing:

• ½ medium yellow onion (sliced)

• 1 green bell pepper (sliced into strips)

• 1 garlic clove (minced)

• 1 tsp oregano

• 1 tsp extra-virgin olive oil

• ½ tbsp lime juice

• Salt and freshly ground black pepper to taste

Method 🧑‍🍳

1. Preheat the oven to 400°F / 204°C and line a large baking sheet with parchment paper.  

2. In a large bowl, add the sweet potato cubes and toss them with olive oil, chili powder, salt, and pepper. Make sure each potato cube is well coated and spread them to the baking sheet. Bake for about 25 to 35 minutes until tender and browned.  

3. Meanwhile, make the corn salsa. In a medium bowl, add corn, tomatoes, onion, garlic, lime juice, olive oil, and salt. Mix well and set aside until ready to use.  

4. To make the onion and peppers stuffing, place a medium skillet over medium heat with 1 teaspoon of olive oil. Add onion, salt, and pepper, and cook for about 2 minutes until softened. 

5. Add the peppers and cook until lightly browned, about 8 more minutes. Stir in oregano, lime juice, and garlic. Remove from heat and set aside.

6. Now it’s time to prep the collard greens. Bring 2 inches of water to a boil in a deep skillet. Reduce to a simmer and dip each leaf in the water for 10 to 20 seconds until softened and bright green. Lay the leaves on paper towels to dry and trim the thick stem parts.

7. Finally, it’s assembly time. Fill each leaf with baked sweet potatoes, brown rice, black beans, and onions and peppers filling. Add corn salsa and chipotle sauce, then wrap like a burrito.  

8. Serve with extra chipotle sauce on the side. 

Overview 🔍

Who needs tortillas when you’ve got collard greens? These Plant-Based Collard Green Wraps are a healthy, delicious, and totally gluten-free way to enjoy your favorite fillings. Packed with nutrients and full of flavor, they’re as fun to make as they are to eat!  

The collard leaves act as sturdy, tasty wraps that hold everything together beautifully. Also, you can get as creative as you want with the filling. From quinoa and roasted veggies to hummus, avocado, and crunchy slaw, you can fill them with whatever you’re craving.  

These wraps are not only plant-based and dairy-free, but they’re also a perfect meal-prep option. Whip up a batch for lunch, a quick snack, or even a light dinner. 

6. Collard Green & Kidney Bean Gumbo

Ingredients 📃

• 3 oz collard greens

• ½ cup jasmine rice, cooked

• 13.4 oz kidney beans, cooked

• 4 oz button mushrooms, thinly sliced

• 1 Roma tomato, finely diced

• 2.5 oz celery sticks, thinly sliced

• 1 yellow onion, diced

• 1 green bell pepper, diced

• 2 cloves of garlic, minced

• 2 tbsp flour

• 3 tbsp butter

• 2 tbsp veggie stock concentrate

• 1 tbsp blackening spice

• 1 tsp dried thyme

• Salt and pepper to taste

Method 🧑‍🍳

1. Melt 2 tbsp butter in a medium pot over medium heat. Reduce heat to low, whisk in the flour, and cook for 5 to 7 minutes, whisking constantly, until lightly browned. 

2. Add the bell pepper, celery, onion, garlic, and ½ tsp salt into the flour roux. Increase heat to medium-high and cook, stirring often, until softened or about 5 minutes.  

3. Combine the stock concentrate with 2½ cups water in a medium bowl. Gradually stir the broth into the pot until smooth.

4. Add mushrooms, tomato, beans (with liquid), blackening spice, thyme, and ½ tsp salt. Stir to combine. Cover and simmer for 8 to 10 minutes, until the veggies are tender.  

5. Add in the collards with ¼ tsp salt. Simmer uncovered for 5 to 7 minutes until the greens are tender.

6. Remove from heat and stir in the remaining butter until melted. Season with salt and pepper to taste.

7. Divide gumbo between bowls, top with a mound of rice, and serve. Enjoy! 

Overview 🔍

If you’re craving something cozy and full of bold flavor, this is exactly what you need. Inspired by Louisiana-style cooking, this gumbo is a warming stew that brings together rich spices, hearty veggies, and tender greens in every spoonful.  

It all starts with the classic trio of onion, celery, and green bell pepper, sautéed to perfection. Add in earthy mushrooms, creamy kidney beans, and tender collard greens, and let them simmer in a seasoned broth infused with blackening spice, thyme, and Cajun flair. 

Serve this gumbo over fluffy rice, and you’ve got the ultimate comfort dish with steamy, satisfying vibes. Perfect for chilly nights or when you’re in the mood for a taste of the South, this plant-powered gumbo proves that a hearty, flavorful stew doesn’t need meat to shine!

7. Kenyan Braised Collard Greens

Ingredients 📃

• 6 oz collard greens, destemmed and chopped

• 1 red onion, chopped

• 1 oz ginger, minced

• 2 garlic cloves, thinly sliced

• 14.5 oz fire-roasted tomatoes, diced

• 10 oz organic extra firm tofu, patted dry and crumbled into fine pieces

• 8.8 oz brown rice, cooked

• 2 tbsp peanuts

• 2 tsp Worcestershire powder

• 2 tsp mushroom powder

• ¼ cup cornstarch

• Juice from ½ lemon

• Half a lemon cut into wedges

• 1 tsp ground cumin

• 1 tsp ground coriander

• 3 tbsp vegetable oil

• Salt and pepper to taste

Method 🧑‍🍳

1. Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium heat. Add the peanuts and cook for 3 to 4 minutes, tossing occasionally, until golden brown. Using a slotted spoon, transfer the peanuts to a small bowl (leave the oil in the skillet) and set aside.  

2. In a medium bowl, add the crumbled tofu and cornstarch. Toss everything to make sure all the tofu pieces are coated in cornstarch.

3. In the skillet, heat up the remaining peanut oil over medium-high heat. Add the coated tofu and cook for 7 to 9 minutes until dark golden brown and crispy.  

4. Add cumin, coriander, and a pinch of salt and pepper. Cook for 1 to 2 minutes until fragrant. Transfer the tofu to a plate and cover to keep warm. 

5. Wipe the skillet clean, place over medium-high heat, and add 1 tbsp vegetable oil. Add onion, ginger, and garlic, and cook for 3 to 5 minutes until softened.   

6. Stir in tomatoes, collard greens, mushroom powder, and 1 tsp salt. Cover, reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally.  

7. Stop the heat, stir in lemon juice, and season with salt and pepper to taste.  

8. Divide the hot rice between bowls and top with braised collard greens. Add spiced tofu and fried peanuts on top, and serve with lemon wedges. Enjoy! 

Overview 🔍

This recipe transforms humble collard greens into a fragrant, flavor-packed meal. To make it plant-based, the recipe uses crispy, cumin- and coriander-seasoned tofu.  

The collard greens are braised with aromatic ginger, creating a fragrant base that pairs perfectly with the bold, earthy spices. To make it extra special, peanuts are fried in the cooking oil, infusing every bite with a toasty richness. The result is a dish that’s as satisfying as it is vibrant, with the crunch of roasted peanuts adding the perfect finishing touch.

Serve it with chapati, ugali, or steamed rice, and you’ve got a wholesome, comforting dish bursting with flavor. 

FAQ

How do collard greens taste?

Collard greens are a type of leafy green vegetable related to kale and cabbage. They have a slightly bitter and earthy flavor that mellows when cooked, and you’ll find them used in a wide range of recipes and cuisines.

How do you prepare collard greens before cooking?

Wash the leaves thoroughly to remove dirt or grit, trim the tough stems, and chop the leaves into manageable pieces (if needed). Some recipes, like these Plant-based Collard Green Wraps, use the leaves whole.

Can you eat collard greens raw?

Yes, but they are tough and slightly bitter when raw. Many people prefer to massage them or use younger, tender leaves in salads.

What spices or seasonings go well with collard greens?

Common seasonings include garlic, onion, smoked paprika, chili flakes, vinegar, and a touch of sugar to balance the flavors. However, the specific spice combination is always dependent on the recipe.

How do you reduce the bitterness of collard greens?

Cooking them longer and adding acidic ingredients like vinegar or lemon juice can help reduce their bitterness. Using broth or smoked meat can also enhance their flavor, like in this Southern Collard Greens recipe.