Smoky Vegan Collard Greens
Deep, smoky, slow-simmered greens with a bright hit of vinegar.
What you'll need
- 2 large bunches collard greens, stemmed and sliced
- 8 oz cremini mushrooms, sliced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 teaspoons smoked paprika
- 1 teaspoon liquid smoke (optional)
- 2 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 1 tablespoon olive oil
Let's cook
- 1
Soften the onion in the olive oil, then add the mushrooms and let them brown properly — that deep sear is where the smoky, meaty flavor comes from.
- 2
Stir in the garlic, smoked paprika, and liquid smoke if you're using it, just until fragrant.
- 3
Pour in the broth and bring to a gentle simmer, then add the collards in handfuls, letting each batch wilt before adding more.
- 4
Cover and simmer low and slow for about 40 minutes, until the greens are silky and tender.
- 5
Finish with the vinegar and red pepper flakes, then taste for salt. That splash of acid at the end is the whole secret.
Why this works
Browned mushrooms and smoked paprika stand in for the smoked meat, giving these greens all the deep, savory smoke of the Sunday-supper classic — completely plant-based and just as soulful.
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