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Meatless Collard Greens

Tender collard greens simmered with onion, garlic, smoky paprika, a little heat, and plenty of savory flavor. No meat needed, just good ole pot likker and a whole lot of flavor.
Prep Time15 minutes
Cook Time45 minutes
Servings6
Calories: 105kcal

Ingredients

  • 1-2 bunches collard greens washed, stems removed, cut into ribbons
  • 1 medium onion chopped
  • 3-4 cloves minced garlic minced
  • 2 tbsp olive oil or butter
  • 3 cups vegetable broth or water + bouillon
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp sugar
  • 1/2 -1 tbsp Worcestershire sauce
  • 1-2 tsp apple cider vinegar added while cooking
  • 1 bay leaf
  • ½ tsp dried thyme or 2–3 sprigs fresh thyme
  • ¼-½ red pepper flakes added while cooking
  • Salt & black pepper to taste

Instructions

  • Sauté base: Heat oil in a large pot over medium. Cook onion until soft (~5 minutes). Add fresh garlic and cook until fragrant.
  • Layer flavors: Add collards, smoked paprika, onion powder, garlic powder, thyme, red pepper flakes, and vinegar. Toss until greens begin to wilt.
  • Simmer: Pour in broth, Worcestershire, and sugar. Add bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook 35–45 minutes, stirring occasionally. Add more broth if needed to keep some pot likker.
  • Remove bay leaf and taste. Finish with apple cider vinegar. Adjust salt, pepper, or Worcestershire as needed.
  • Serve fresh: Optionally drizzle with olive oil or butter. Add any toppings you like.

Notes

  • Greens vary in size: Cooking time may vary depending on the size and maturity of your collard greens. Cook until they reach the tenderness you like.
  • Broth is flexible: Start with less broth and add more as needed, depending on how many greens you have and how much pot likker you want.
  • Adjust the heat: For a warmer, more infused spice, sauté the red pepper flakes with the onions and garlic. For milder heat, add them to the broth instead.
  • Taste before adding salt: Worcestershire sauce and broth can both contain salt, so taste the greens after they have cooked before adding additional salt.
  • Make them your own: Adjust the Worcestershire sauce, apple cider vinegar, sugar, and red pepper flakes to your taste.