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Savory Vegan Southern Braised Collard Greens Recipe with Smoked Paprika Made Easy

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A soulful vegan Southern braised collard greens recipe featuring smoky paprika for a rich, tender, and flavorful side dish that’s easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 2 pounds fresh collard greens, washed, stems removed, and chopped
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • ½ teaspoon red pepper flakes (optional)
  • 2 cups vegetable broth (homemade or low-sodium store-bought)
  • 1 tablespoon apple cider vinegar
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • 1 teaspoon maple syrup (optional)

Instructions

  1. Rinse the collard greens thoroughly under cold water to remove grit. Strip the tough stems from each leaf by folding the leaf in half and cutting along the stem with a sharp knife. Stack and chop the leaves into roughly 1-inch wide strips.
  2. Heat the olive oil over medium heat in a large skillet or Dutch oven. Add the diced onion and cook until translucent and softened, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the smoked paprika and red pepper flakes over the onions and garlic. Stir constantly to lightly toast the spices until aromatic.
  4. Add the chopped collards to the pot in batches, stirring to coat them evenly with the spiced oil. Pour in the vegetable broth, then cover and bring to a gentle simmer.
  5. Keep the heat low and braise the greens for about 30 minutes, stirring occasionally to prevent sticking. Add more broth or water if the liquid evaporates too quickly. The collards should be tender but not mushy.
  6. Stir in the apple cider vinegar, maple syrup, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
  7. Turn off the heat and let the greens sit covered for 5 minutes to allow flavors to settle. Serve warm.

Notes

Use a lid to keep broth from evaporating too quickly. Adjust smoked paprika carefully to avoid bitterness. Apple cider vinegar balances the bitterness of collards. Fresh collards preferred over frozen for best texture. Can substitute olive oil with avocado oil or salt with tamari for variations.

Nutrition

Keywords: vegan collard greens, southern greens recipe, smoked paprika greens, braised collard greens, vegan southern side dish, healthy collard greens

Find it online: https://goldensimmer.com/savory-vegan-southern-braised-collard-greens-recipe-with-smoked-paprika-made-easy/