Best 6 Collard Greens With Pecans Vegan Recipes

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**Discover a symphony of flavors with our vegan collard greens with pecans recipe. This delectable dish combines the earthy taste of collard greens with the nutty crunch of pecans, creating a delightful harmony in every bite.**

**Our collection features a variety of recipes that cater to different preferences and dietary restrictions. Whether you're a seasoned vegan or simply seeking a healthier alternative, our recipes offer a range of options to suit your needs.**

**For a classic Southern-style experience, try our traditional collard greens with pecans recipe. Slow-cooked with a blend of aromatic spices, this dish captures the essence of comfort food.**

**For those who enjoy a touch of sweetness, our honey-glazed collard greens with pecans recipe is a must-try. The subtle sweetness of honey complements the bitterness of collard greens, creating a perfect balance of flavors.**

**If you're looking for a quick and easy option, our sautéed collard greens with pecans recipe is your go-to choice. With minimal ingredients and cooking time, this recipe delivers a flavorful dish that's perfect for a busy weeknight meal.**

**And for those who love a spicy kick, our spicy collard greens with pecans recipe is sure to satisfy. A blend of chili peppers and cayenne pepper adds a fiery touch to this Southern classic.**

**No matter your taste preferences, our collection of collard greens with pecans recipes has something for everyone. With each bite, you'll experience a burst of flavors that will leave you craving more.**

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN SOUTHERN-STYLE COLLARD GREENS



Vegetarian Southern-Style Collard Greens image

A meat-free take on this Southern favorite that is full of flavor. Omnivores and vegans alike will enjoy this recipe for collard greens.

Provided by The Hungry Hutch

Time 1h15m

Number Of Ingredients 9

vegetable oil
1 onion, halved
1 quart unsalted or low sodium vegetable stock
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds collard greens, stems removed (if desired), washed, and cut into strips
2 tablespoons apple cider vinegar

Steps:

  • Heat a little bit of oil in a large pot over medium to medium-high heat. Add the onion cut-side down and cook until charred.
  • Add the vegetable stock, salt, garlic powder, black pepper, and red pepper flakes to the pot and bring to a boil.
  • Add the cut collard greens to the vegetable broth, cover, and let simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
  • Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

SMOKY VEGETARIAN COLLARD GREENS



Smoky Vegetarian Collard Greens image

Smoky, spicy, and delicious for omnivores and herbivores alike.

Provided by dinocakes

Categories     Side Dish     Vegetables     Greens

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ white onion, diced
2 cloves garlic, chopped
1 bunch collard greens, stems removed and leaves torn into bite-size pieces
½ teaspoon red pepper flakes
2 cups vegetable broth
2 tablespoons apple cider vinegar
1 teaspoon brown sugar
¼ teaspoon liquid smoke flavoring
¼ teaspoon smoked paprika

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
  • Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.

Nutrition Facts : Calories 108 calories, Carbohydrate 8.5 g, Fat 7.7 g, Fiber 3.2 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 3 g

COLLARD GREENS WITH PECANS (VEGAN)



Collard Greens With Pecans (Vegan) image

Make and share this Collard Greens With Pecans (Vegan) recipe from Food.com.

Provided by Prose

Categories     Collard Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

6 cups collard greens
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon cajun mustard
1 tablespoon canola oil
1/2 cup pecan halves

Steps:

  • Wash and drain greens and tear into salad-size pieces.
  • Combine vinegar, honey, and mustard.
  • Heat oil in large skillet and add pecans. Pour in vinegar mix and cook, stirring often, about 5 minutes.
  • Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 213.6, Fat 13.4, SaturatedFat 1.2, Sodium 47.6, Carbohydrate 21.4, Fiber 9.2, Sugar 7.1, Protein 7.2

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS



Vegetarian

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Steps:

  • In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

VEGAN COLLARD GREENS



Vegan Collard Greens image

These delicious vegan collard greens are simple enough for a weeknight meal but have enough flavor to serve to guests or as a Thanksgiving side dish. Quick and easy to make, they come together in less than 30 minutes.

Provided by Sapana Chandra

Categories     Side Dish

Time 25m

Number Of Ingredients 9

1 tablespoon avocado oil
2 cloves garlic (minced)
1 yellow onion (diced)
1 cup cherry tomatoes (halved)
1 bunch collard greens
1 teaspoon apple cider vinegar
1 teaspoon paprika
1/2 teaspoon sea salt (to taste)
1/8 teaspoon black pepper (to taste)

Steps:

  • Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.
  • Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.
  • Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.
  • Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process (*see note).
  • Turn off heat and serve.

Nutrition Facts : Calories 143 kcal, Sugar 6 g, Sodium 613 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 6 g, Protein 5 g, ServingSize 1 serving

VEGAN BRAISED COLLARD GREENS WITH MUSHROOMS



Vegan Braised Collard Greens With Mushrooms image

When you remove the ham from collard greens, you'll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical ingredients: Mushroom stock that comes together in 30 minutes, rehydrated shiitakes, smoked paprika and soy sauce. The bitter, sour collard greens are sweetened with just a smidge of maple syrup at the end. If you don't have any on hand, add 1 teaspoon of white or brown sugar when you add the onions. And if you like your greens extra sour, serve the bowls with lemon wedges.

Provided by Sarah Jampel

Categories     vegetables, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 large sprig rosemary
1 large sprig fresh thyme
10 ounces cremini mushrooms, halved
1 large carrot, peeled and roughly chopped
1 onion, quartered
2 stalks celery, roughly chopped
1 bay leaf
4 dried shiitake mushrooms
Kosher salt, to taste
3 tablespoons olive oil
1/2 teaspoon red-pepper flakes
10 ounces cremini mushrooms, trimmed and sliced
1 teaspoon kosher salt
1 medium onion, sliced into ¼-inch half moons
3/4 teaspoon smoked paprika
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed, and cut into ¼-inch ribbons
1 to 2 tablespoons soy sauce, to taste
1 teaspoon maple syrup (optional)
Lemon wedges (optional)

Steps:

  • Make the stock: Heat the olive oil in a large pot over medium heat. When hot, add the rosemary and thyme, and stir until fragrant, about 1 minute. Add the mushrooms, carrot, onion, celery, bay leaf and dried shiitakes and stir so the vegetables are coated in oil. Add 5 cups water, then bring to a boil over medium-high heat.
  • Lower the heat and simmer for 20 minutes. Strain, reserving the rehydrated dried shiitakes. Cut the shiitakes into 1/4-inch cubes and set aside. Taste the broth and adjust salt as necessary.
  • Make the collards: In a large pot with a lid, heat the olive oil over medium-high. Add red-pepper flakes, sliced mushrooms and reserved shiitakes from the broth. Cook until mushrooms are deeply brown, 8 to 10 minutes. Add the salt, onions and smoked paprika and cook until soft, about 5 more minutes.
  • Pour in the mushroom stock and bring to a boil. Add the collard greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves.
  • Turn the heat down to medium-low to simmer, then cover the pot and cook for 25 to 30 minutes, until the greens are silky and tender. Stir in soy sauce, starting with 1 tablespoon, and maple syrup. Taste the greens and adjust salt and sweetness as necessary. Serve with lemon wedges for a sour finish.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 1 gram

Tips:

  • Choose fresh collard greens: Look for leaves that are deep green and free of blemishes. Avoid leaves that are wilted or have yellow or brown spots.
  • Wash the collard greens thoroughly: Collard greens can be gritty, so it's important to wash them well before cooking. Rinse them under cold water, removing any dirt or debris.
  • Remove the tough stems: The stems of collard greens are tough and fibrous, so they should be removed before cooking. To do this, hold the leaf by the stem and run a sharp knife along the stem, starting from the bottom of the leaf and working your way up.
  • Chop the collard greens: Once the stems are removed, chop the collard greens into bite-sized pieces.
  • Sauté the collard greens: Sautéing the collard greens in a little bit of oil helps to soften them and bring out their flavor. Cook them over medium heat, stirring occasionally, until they are wilted and tender.
  • Add the pecans: Pecans add a nice crunch and nutty flavor to collard greens. Stir them in towards the end of cooking, so they don't get overcooked.
  • Season to taste: Season the collard greens with salt, pepper, and other spices to taste. You can also add a little bit of vinegar or lemon juice for a tangy flavor.

Conclusion:

Collard greens with pecans is a delicious and healthy side dish that can be enjoyed all year round. It's a great way to get your daily dose of vitamins and minerals, and it's also a good source of fiber. So next time you're looking for a tasty and nutritious side dish, give collard greens with pecans a try. You won't be disappointed!

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