Quick Southern-style vegetarian collard greens taste like they simmered all afternoon, but the pot is done in 25 minutes. Five drops of liquid smoke and a spoonful of blackstrap molasses do the work a ham hock usually does. The flavor only deepens overnight, which is rare good news for a side dish.
When you think of collard greens, you might picture a heavy, slow-cooked Southern dish. But what if I told you that you can get all that soulful, smoky flavor in a vibrant, healthy side dish that’s ready in under 30 minutes? This recipe transforms collard greens into a tender, garlicky, and deeply savory treat that will win over even the biggest skeptics. It’s the perfect way to enjoy this nutrient-packed green!
Ingredients
• PREP: 10 minutes | COOK: 15 minutes | YIELD: 6 x 1-cup servings
• 2 large bunches collard greens, about 2 lbs / 908 g (32 oz)
• 1 Tbsp / 15 ml extra virgin olive oil
• 3 cloves garlic, minced
• ¼ tsp / 1.25 ml (0 fl oz) sea salt
• 1 cup / 240 ml low-sodium vegetable broth
• 1/8 tsp / 0.625 ml liquid smoke, about 5 drops
• ½ tsp / 2.5 ml (0.1 fl oz) unsulfured blackstrap molasses
Instructions
1. Prep the Greens: Trim the tough stems from the collard leaves. Halve the leaves lengthwise, then cut them crosswise into two-inch pieces. Wash the greens thoroughly in a large bowl of water, drain, and spin dry to remove all grit.
2. Sauté Aromatics: Heat the olive oil in a very large skillet or Dutch oven over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
3. Wilt the Greens: Add half of the collard greens to the skillet. Use tongs to toss them with the garlic and oil until they begin to wilt. Add the remaining greens and the sea salt, and continue to toss until they also start to wilt.
4. Simmer to Perfection: Pour in the vegetable broth, liquid smoke, and molasses. Stir everything to combine well. Bring to a simmer, then cover the skillet, reduce the heat to medium-low, and cook for about 10 minutes, or until the greens are tender to your liking.
Nutritional Information
• Per 1-cup serving
• Calories: 82
• Protein: 6 g
• Carbs: 12 g
• Total Fat: 2 g
• Fiber: 6 g
• Sodium: 345 mg
• Cholesterol: 0 mg
Pro Tips
• For a touch of heat, add a pinch of red pepper flakes along with the garlic.
• Don’t skip the molasses; its subtle sweetness perfectly balances the bitterness of the greens and the smoky flavor.
• To make this a main dish, stir in a can of drained cannellini beans or chickpeas during the last 5 minutes of simmering.
• The flavor of these greens deepens as they sit. They make fantastic leftovers for up to 4 days.
FAQ
Q: How can I make these vegetarian collard greens a complete meal
A: To add plant-based protein and make this a hearty main dish, stir in a 15-ounce can of drained and rinsed cannellini beans, chickpeas, or black-eyed peas during the last 5 minutes of cooking. Serving it alongside quinoa or brown rice will also boost the protein and fiber content.
Q: What can I use instead of liquid smoke for a smoky flavor
A: If you don’t have liquid smoke, you can achieve a similar smoky taste by adding 1/2 teaspoon (10 ml / 0.3 fl oz) of smoked paprika or a pinch of chipotle powder along with the garlic. These spices will provide a warm, smoky depth that mimics traditional Southern-style greens without any meat.
Q: Are these meatless collard greens good for meal prep
A: Absolutely! These collard greens are perfect for meal prep as the flavors actually meld and deepen overnight. Store them in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave or on the stovetop.
Q: Is there a substitute for blackstrap molasses in this recipe
A: While blackstrap molasses adds a unique, rich flavor that balances the bitterness of the greens, you can substitute it with an equal amount of maple syrup or dark brown sugar in a pinch. The taste will be slightly sweeter and less complex, but still delicious.
Pro Tips
- Start with just the 5 drops of liquid smoke the recipe calls for. You can always add more at the end, but you can't take it out.
- Taste as you add the blackstrap molasses — it should balance the smoke with gentle sweetness, not announce itself.
- A pinch of red pepper flakes gives the greens a pleasant bite if you like a little heat with your Southern sides.
- Cook these a day ahead when you can. The flavor deepens as the greens sit, and leftover collards are arguably better than day one.
- Low-sodium broth keeps you in control of the salt so the molasses and smoke stay in proportion.
Frequently Asked Questions
Can I make these collard greens ahead of time?
Yes, and you should — the flavor deepens as they sit. Refrigerate in an airtight container for up to four days and reheat gently with a splash of vegetable broth.
How do these compare to traditional Southern collards?
Traditional versions rely on smoked meat for depth; here, liquid smoke and blackstrap molasses recreate that smoky-sweet character while keeping the dish vegetarian and much faster.
How do I prep a big bunch of collard greens?
Wash the leaves well, strip or fold out the thick central stems, then stack and slice the leaves into ribbons. Two pounds cooks down considerably, so don't panic at the size of the bunches.
How should I store leftovers?
Keep them in an airtight container in the fridge for three to four days. The greens stay flavorful and reheat nicely on the stove or in the microwave.
Recipe card below.
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Quick Southern-Style Vegetarian Collard Greens
Ingredients
Method
- Prep the Greens: Trim the tough stems from the collard leaves. Halve the leaves lengthwise, then cut them crosswise into two-inch pieces. Wash the greens thoroughly in a large bowl of water, drain, and spin dry to remove all grit.
- Sauté Aromatics: Heat the olive oil in a very large skillet or Dutch oven over medium-high heat.
- Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Wilt the Greens: Add half of the collard greens to the skillet. Use tongs to toss them with the garlic and oil until they begin to wilt.
- Add the remaining greens and the sea salt, and continue to toss until they also start to wilt.
- Simmer to Perfection: Pour in the vegetable broth, liquid smoke, and molasses.
- Stir everything to combine well.
- Bring to a simmer, then cover the skillet, reduce the heat to medium-low, and cook for about 10 minutes, or until the greens are tender to your liking.
- Don't skip the molasses; its subtle sweetness perfectly balances the bitterness of the greens and the smoky flavor.
