12 Delicious Smoky Vegetarian Collard Greens Recipes

Just when you thought collard greens couldn’t get any better, we’ve smoked them to perfection! Whether you’re a seasoned vegetarian or just looking to add more greens to your plate, our roundup of 12 smoky vegetarian collard greens recipes is sure to inspire. From quick weeknight dinners to slow-cooked comfort food, these dishes promise bold flavors and hearty satisfaction. Dive in and discover your next favorite meal!

Smoky Vegetarian Collard Greens with Coconut Milk

Just when you thought collard greens couldn’t get any more irresistible, we’re tossing them into a smoky, creamy dream with coconut milk. This dish is a veggie lover’s wink at tradition, packing all the soul without the meat.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 cup full-fat coconut milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion to the skillet, sautéing until translucent, approximately 5 minutes.
3. Stir in minced garlic, smoked paprika, and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Gradually add chopped collard greens to the skillet, tossing to coat with the onion and spice mixture.
5. Pour in coconut milk and apple cider vinegar, stirring to combine all ingredients evenly.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until greens are tender.
7. Season with kosher salt and black pepper, adjusting to your preference.
8. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Yield to the creamy texture and smoky depth of these collard greens, perfect as a standout side or piled high on a bowl of steaming quinoa for a hearty main. The coconut milk adds a luxurious richness that’ll have you forgetting all about the bacon.

Spicy Smoky Vegetarian Collard Greens

Now, let’s dive into a dish that’s about to make your taste buds do a happy dance—spicy, smoky, and utterly irresistible vegetarian collard greens. Perfect for those who love a little heat with their greens, this recipe is a game-changer for meatless Mondays or any day you’re craving something bold and flavorful.

Ingredients

• 1 large bunch of collard greens, stems removed and leaves chopped into 1-inch ribbons
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1 cup vegetable broth
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion to the skillet, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in the minced garlic, smoked paprika, cayenne pepper, and ground cumin, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
4. Add the chopped collard greens to the skillet, tossing to coat them evenly with the spice mixture.
5. Pour in the vegetable broth and apple cider vinegar, then season with kosher salt and black pepper. Tip: The acidity from the vinegar helps tenderize the greens.
6. Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally, until the greens are tender but still vibrant. Tip: Don’t overcook; you want a bit of bite left in the greens.
7. Remove from heat and let stand, covered, for 5 minutes to allow the flavors to meld.

So, there you have it—collard greens with a kick that’s smoky, spicy, and everything nice. Serve them up as a standout side or pile them high on a toasted baguette for an unexpected twist on greens and gravy.

Smoky Vegetarian Collard Greens with Black Eyed Peas

Savory, smoky, and utterly satisfying, this dish is a vegetarian twist on a Southern classic that’ll have even the most devout meat-lovers asking for seconds. Packed with flavor and nutrients, it’s a hearty meal that proves greens can be the star of the show.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 pound collard greens, stems removed and leaves chopped into 1-inch strips
• 2 cups vegetable broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon liquid smoke
• 1 can (15 ounces) black-eyed peas, drained and rinsed
• Salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking for 1 minute until fragrant.
4. Add the chopped collard greens to the pot, tossing to coat them in the onion and spice mixture.
5. Pour in the vegetable broth, apple cider vinegar, and liquid smoke, bringing the mixture to a simmer.
6. Reduce the heat to low, cover, and let the greens cook for 45 minutes, stirring occasionally, until tender.
7. Gently fold in the drained and rinsed black-eyed peas, heating through for about 5 minutes.
8. Season with salt to taste, then remove from heat.

Mouthwateringly tender with a smoky depth, these collard greens paired with black-eyed peas offer a delightful contrast of textures. Serve over a bed of creamy polenta or alongside cornbread for a comforting, soul-satisfying meal.

Garlicky Smoky Vegetarian Collard Greens

Y’all ready to turn those leafy greens into a dish that’ll make your taste buds do a happy dance? Our Garlicky Smoky Vegetarian Collard Greens are here to prove that meatless can be mighty flavorful, with a kick of garlic and a whisper of smoke that’ll have you coming back for seconds.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 cup vegetable broth
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until fragrant and golden, approximately 30 seconds, being careful not to burn.
3. Sprinkle in the smoked paprika and crushed red pepper flakes, stirring quickly to toast the spices and release their oils, about 15 seconds.
4. Add the chopped collard greens to the skillet, tossing to coat them evenly with the spiced oil mixture.
5. Pour in the vegetable broth and apple cider vinegar, then sprinkle with sea salt, stirring to combine all ingredients.
6. Reduce the heat to low, cover the skillet, and simmer the collard greens for 20 minutes, or until they are tender but still vibrant green.
7. Remove the lid, increase the heat to medium-high, and cook for an additional 5 minutes to reduce any remaining liquid, stirring occasionally.

Serve these greens with a sprinkle of love and a side of cornbread for a match made in heaven. The texture? Silky with a bite. The flavor? A smoky, garlicky punch that’s balanced by a tangy finish. Perfect for those who like their greens with a little attitude.

Smoky Vegetarian Collard Greens with Sweet Potatoes

Oh, the joys of transforming humble greens into a dish that’s downright smoky, sweet, and soul-satisfying! Let’s dive into a vegetarian twist on a Southern classic that’ll have even the most devout meat-lovers asking for seconds.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking until fragrant, about 30 seconds.
4. Add diced sweet potatoes to the pot, stirring to coat with the spice mixture, and cook for 5 minutes to slightly soften.
5. Pour in vegetable broth and bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.
6. Uncover, add chopped collard greens in batches, stirring until wilted before adding more, about 5 minutes total.
7. Drizzle with apple cider vinegar, season with salt, and continue to cook uncovered for another 5 minutes, or until greens are tender and sweet potatoes are fully cooked.
8. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Every bite of this dish is a harmonious blend of smoky depth and sweet earthiness, with the collards offering a slight chew against the creamy sweet potatoes. Serve it over a bed of quinoa for a protein-packed meal, or alongside cornbread to soak up every last drop of that flavorful broth.

Smoky Vegetarian Collard Greens and Lentils Stew

Alright, let’s dive into a dish that’s as hearty as it is hilarious—because who said vegetarian food can’t pack a punch? Smoky Vegetarian Collard Greens and Lentils Stew is here to prove that meatless meals can be just as soul-satisfying, with a twist of humor and a dash of bold flavors.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 cup dried green lentils, rinsed and drained
• 4 cups vegetable broth
• 1 bunch collard greens, stems removed and leaves chopped
• 1 tablespoon apple cider vinegar
• Salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add the rinsed and drained green lentils to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Fold in the chopped collard greens, cover the pot, and continue to simmer for an additional 15 minutes, or until the lentils are tender and the greens are wilted.
6. Finish with a splash of apple cider vinegar and salt to taste, stirring well to combine all the flavors.

How’s that for a stew that’s both smoky and sassy? The lentils bring a creamy texture, while the collard greens add a satisfying chew. Serve it over a bed of fluffy quinoa or with a side of crusty bread to soak up every last drop of that delicious broth.

Smoky Vegetarian Collard Greens with Quinoa

Just when you thought collard greens couldn’t get any more exciting, we’re throwing quinoa into the mix for a smoky, vegetarian twist that’ll have your taste buds doing a happy dance. This dish is a hearty hug in a bowl, perfect for those days when you’re craving something nutritious yet indulgent.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil over high heat. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, smoked paprika, ground cumin, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. Add the chopped collard greens to the skillet. Cook, stirring occasionally, until the greens are wilted and tender, about 10 minutes.
5. Stir in the cooked quinoa and apple cider vinegar. Season with salt to taste, and cook for an additional 2 minutes to allow the flavors to meld.
6. Remove from heat and let the dish sit for 5 minutes before serving to enhance the flavors.

Outrageously satisfying, this dish boasts a perfect balance of smoky, spicy, and tangy flavors, with the quinoa adding a delightful nuttiness and texture. Serve it as a standalone meal or alongside your favorite protein for a dinner that’s sure to impress.

Smoky Vegetarian Collard Greens with Mushrooms

Y’all ready to dive into a dish that’s smoky, savory, and downright soul-satisfying? This isn’t your grandma’s collard greens—unless your grandma is a vegetarian with a penchant for umami-packed mushrooms and a smoky kick that’ll make you forget there’s no meat in sight.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 2 cups cremini mushrooms, sliced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp crushed red pepper flakes
• 1/2 cup vegetable broth
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and begin to brown, about 7 minutes.
4. Sprinkle smoked paprika and crushed red pepper flakes over the mixture, stirring to coat evenly for 1 minute to toast the spices.
5. Add chopped collard greens in batches, allowing each batch to wilt slightly before adding more, about 3 minutes total.
6. Pour in vegetable broth and apple cider vinegar, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until greens are tender.
7. Season with salt to taste, then remove from heat.

Now, these greens are not just a side dish—they’re a statement. The smoky depth from the paprika pairs beautifully with the earthy mushrooms, while the vinegar adds a bright note that cuts through the richness. Serve them over a bowl of creamy polenta or alongside some crusty bread to soak up every last drop of that flavorful broth. No kidding, you might just forget about meat altogether.

Smoky Vegetarian Collard Greens with Cornbread Crumbles

Today’s the day we ditch the notion that collard greens need pork to pack a punch. These smoky vegetarian collard greens, crowned with golden cornbread crumbles, are here to steal the show at your dinner table.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 cup vegetable broth
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup crumbled cornbread

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, and red pepper flakes; cook until fragrant, about 30 seconds.
4. Add chopped collard greens in batches, stirring until slightly wilted before adding more.
5. Pour in vegetable broth and apple cider vinegar; season with sea salt and black pepper.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until greens are tender.
7. While greens cook, preheat oven to 350°F and spread cornbread crumbles on a baking sheet.
8. Bake cornbread crumbles for 5-7 minutes, until golden and crispy.
9. Uncover greens and cook for an additional 5 minutes to reduce liquid slightly.
10. Transfer greens to a serving dish and top with toasted cornbread crumbles.

Velvety greens with a smoky depth meet the sweet crunch of cornbread in every bite. Serve this dish as a standout side or heap it over creamy polenta for a hearty vegetarian main.

Smoky Vegetarian Collard Greens with Tahini Dressing

Just when you thought collard greens couldn’t get any more irresistible, we’re throwing a smoky, vegetarian twist into the mix, dressed to impress with a creamy tahini drizzle that’ll have you doing a happy dance at the dinner table.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1/4 tsp sea salt
• 2 tbsp water, as needed

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, smoked paprika, cumin, and cayenne pepper, cooking until fragrant, about 30 seconds.
4. Add chopped collard greens to the skillet, tossing to coat in the spice mixture.
5. Pour in vegetable broth and apple cider vinegar, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until greens are tender.
6. While greens cook, whisk together tahini, lemon juice, maple syrup, and sea salt in a small bowl. Add water, 1 tbsp at a time, until dressing reaches a pourable consistency.
7. Once greens are done, remove from heat and let stand uncovered for 5 minutes to allow flavors to meld.
8. Drizzle tahini dressing over the collard greens before serving.

Outrageously tender with a smoky depth, these greens are a textural dream when paired with the rich, nutty tahini dressing. Serve them atop a warm bowl of quinoa or alongside crispy roasted sweet potatoes for a meal that’s as nourishing as it is decadent.

Smoky Vegetarian Collard Greens with Roasted Garlic

Savvy foodies, brace yourselves for a dish that’ll make your taste buds do a happy dance—smoky, savory, and packed with a garlicky punch that’s anything but shy. This isn’t your grandma’s collard greens (no offense to grandma), but a vegetarian twist that’s bold, bright, and unapologetically flavorful.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch ribbons
• 3 tablespoons extra-virgin olive oil
• 1 whole head garlic, roasted
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup vegetable broth
• 1 tablespoon apple cider vinegar
• Salt, to taste

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the collard greens and sauté for 5 minutes until they begin to wilt.
3. Squeeze the roasted garlic cloves into the skillet, add smoked paprika, and crushed red pepper flakes, stirring to coat the greens evenly.
4. Pour in the vegetable broth and apple cider vinegar, reduce the heat to low, and simmer for 15 minutes, stirring occasionally, until the greens are tender and the liquid has reduced.
5. Season with salt to taste, and serve hot. Tip: For an extra smoky flavor, a dash of liquid smoke can be added with the broth. Tip: Always remove the stems from collard greens as they can be tough and bitter. Tip: Roasting garlic mellows its sharpness and brings out a sweet, nutty flavor.

Velvety soft greens with a smoky depth and a hint of spice make this dish a standout side or a hearty main over a bed of quinoa. Try topping with a sprinkle of vegan parmesan for an extra umami kick that’ll have you coming back for seconds.

Smoky Vegetarian Collard Greens with Smoked Paprika

Today’s the day we ditch the bacon but keep the smoke in these collard greens that’ll have even the most devout carnivores asking for seconds. Trust us, smoked paprika is the MVP here, bringing all the smoky goodness without any of the meaty guilt.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped into 1-inch strips
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 cup vegetable broth
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking until fragrant, about 30 seconds.
4. Add the chopped collard greens to the skillet, tossing to coat them evenly with the onion and spice mixture.
5. Pour in the vegetable broth and apple cider vinegar, then season with sea salt and black pepper.
6. Reduce the heat to low, cover the skillet, and simmer for 20 minutes, or until the collard greens are tender but still vibrant.
7. Uncover the skillet and increase the heat to medium-high, cooking for an additional 5 minutes to reduce any remaining liquid, stirring occasionally.

Perfectly tender with a smoky depth that dances on the palate, these greens are a dream alongside creamy polenta or stuffed into a warm corn tortilla for a vegetarian taco night twist.

Conclusion

Brimming with flavor, our roundup of 12 Delicious Smoky Vegetarian Collard Greens Recipes offers a treasure trove of ideas to spice up your meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your palate. Don’t forget to try these recipes, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!