This is a vegan recipe for collard greens that is easy and fast.

krs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.

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  • Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

Nutrition Facts

181.3 calories; protein 10.4g 21% DV; carbohydrates 36g 12% DV; fat 0.8g 1% DV; cholesterolmg; sodium 41.6mg 2% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2012
You need to wash the collard greens really good or you can use canned or frozen. I added Jalapeño peepers too. Read More
(17)

Most helpful critical review

Rating: 2 stars
09/23/2013
I didn't find this recipe fast as suggested. It took over 30 minutes of cooking plus preparation for a side dish. I followed the recipe exactly except I used an equal amount of frozen collards. For some reason after all of the cooking time I felt the collards still had quite a bit of a bite to them. I guess I will only use fresh from now on. I never tried the frozen before. After it was done it badly needed salt of some kind. I had some Adobo seasoning on my stove so I sprinkled some on. It wasn't bad but not a repeat a recipe. Just missing the texture and flavor for me. However a nutritionist would give this 2 thumbs up. Read More
(2)
42 Ratings
  • 5 star values: 31
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/04/2012
You need to wash the collard greens really good or you can use canned or frozen. I added Jalapeño peepers too. Read More
(17)
Rating: 5 stars
07/09/2012
Very yummy!!! I agree probably not as much water as this called for but other than that delicious!! Thank you so much for sharing this...we are looking for more vegetables to add to our diet and collard greens are supposed to be a wonderful source of vitamins! Read More
(12)
Rating: 5 stars
06/17/2012
If you're a greens lover this is fantastic! One side note i found that i only needed to add about 1/2 c of water maybe because the amt of greens i used was a bit less? Read More
(7)
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Rating: 5 stars
01/01/2013
I had leftover collard greens from Thanksgiving that were waaaayyy to spicy and I wanted a way to use them; not throw them away and this recipe was my answer. I used no-salt canned tomatoes and white beans and added onions since mine did not have many. I omitted the rest of the seasonings since my collards had plenty of flavoring. I then added broth and water and turned this into a soup. This is definitely a recipe that can be used with leftovers. Great idea! Thanks for sharing! Read More
(4)
Rating: 5 stars
07/11/2016
I used mixed greens, fresh tomatoes, beef broth and added sweet red peppers, black and green olives and marinated artichoke hearts and oregano, basil and thyme. Squeezed lemon juice over it when it was done and then drizzled olive oil to add some richness. Served with a Mediterranean quinoa and a glass of Pinot Grigio. Delish! Read More
(3)
Rating: 5 stars
01/13/2013
insaneley easey and delish!!! i mean who would think you could actually like collard greens or white beans for that matter! to wash the collards though i highly reccomend filling a sink with water and letting em soak for an hour to make sure all the grit is removed. you'll be amazed by how much sand are trapped in these leaves! Read More
(3)
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Rating: 2 stars
09/23/2013
I didn't find this recipe fast as suggested. It took over 30 minutes of cooking plus preparation for a side dish. I followed the recipe exactly except I used an equal amount of frozen collards. For some reason after all of the cooking time I felt the collards still had quite a bit of a bite to them. I guess I will only use fresh from now on. I never tried the frozen before. After it was done it badly needed salt of some kind. I had some Adobo seasoning on my stove so I sprinkled some on. It wasn't bad but not a repeat a recipe. Just missing the texture and flavor for me. However a nutritionist would give this 2 thumbs up. Read More
(2)
Rating: 5 stars
04/27/2013
It was surprisingly good. I didn't have the vegan bouillon so I used a Knorr bouillon. It was perfect. Doubling the recipe next time. Read More
(2)
Rating: 5 stars
03/10/2013
This was a tasty and healthy side for pork chops. A few minor changes: I used a 1lb. bag of chopped fresh collards and used a 1/2 c. of chicken broth to replace the water and bouillon cube. Ohtherwise followed it to a T! Flavorful healthy and easy makes this a recipe for the file. Everyone loved this! Thank you for sharing! Read More
(2)