One of the vegetables that we grow that I have not been able to conquer in preparing is Collard Greens. Maybe it’s because I don’t use enough fat back or smoked turkey like I’ve been told to try. Maybe it’s because I haven’t cooked them long enough. Or maybe it’s because I’m not used to the slightly bitter taste of some leafy greens. But I keep reading about how good collard greens are for us and I’m determined to fix them so that we like them. Shown below is a recipe that doesn’t use any meat, but looks interesting. I have also included a link to an excellent article on preparing and cooking greens of all types. So let’s try together to eat our leafy greens.

Vegan Southern Collard Greens
Author: Divas Can Cook


  • 1/2 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2-3 cups vegetable broth ( I only used 2 cups)
  • 1 teaspoon applewood smoked salt (or any kind of smoked salt)
  • 1/2 teaspoon red pepper flakes
  • 2 lbs collard greens
  • black pepper
  • hot sauce


  1. Coat a large deep skillet or pot with vegetable oil.
  2. Saute onions until almost tender over medium heat and then add in garlic.
  3. Cook until onion and garlic are fragrant, about 2-3 minutes.
  4. Add in vegetable broth.
  5. Season broth with smoked salt and red pepper flakes.
  6. Taste and adjust the seasonings if needed. Make sure it’s to your liking because this is how your greens will taste.
  7. Bring to a simmer and reduce heat.
  8. Add in the greens. Green will wilt down as they cook.
  9. Simmer for 1 hr to 1 hr 30 mins. Do not boil. Add more vegetable broth if needed. May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste.
  10. Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired. ( I always do!)
  11. Enjoy!
  12. Add hot sauce or vinegar if desired.

~TIPS~ Any type of smoked salt can be used. Cooking time may vary. Add fresh tomatoes and red peppers if desired.