Name: Southern-Style Vegan Collard Greens with Citrus and Smoked Paprika
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large bunch collard greens (about 12 oz), stems removed and leaves cut into ribbons; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 2 cups low-sodium vegetable broth; Juice of 1 lemon (about 2 tablespoons); Zest of 1 lemon

Southern-Style Vegan Collard Greens with Citrus and Smoked Paprika

CitrusyFig3842

This Southern-inspired vegan collard greens recipe honors the soul food tradition while embracing a lighter, health-conscious approach. By omitting traditional pork and beef, these greens let the natural earthiness of collards shine, complemented by the smoky warmth of paprika and the brightness of fresh lemon. Sautéed onions and garlic create a savory base, while vegetable broth keeps the dish moist and deeply flavorful. A final hit of lemon juice and zest, inspired by classic cookbook techniques, adds vibrant acidity to balance the dish. Enjoy this soulful side as part of a nourishing, weight-loss-friendly meal that celebrates Southern roots.

Ingredients

Instructions

Wash the collard greens thoroughly. Remove the tough stems and slice the leaves into thin ribbons.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt. Sauté until translucent, about 5 minutes.
Add the garlic, smoked paprika, and red pepper flakes (if using). Cook, stirring, until fragrant, about 1 minute.
Add the collard greens to the pot in batches, stirring after each addition to wilt slightly.
Pour in the vegetable broth and bring to a simmer. Season with 1 teaspoon salt and the black pepper. Cover and simmer on low for 20 minutes, stirring occasionally, until the greens are tender but still vibrant.
Remove the lid, add the lemon juice and zest, and stir well. Taste and adjust for salt, acid (lemon), and heat (pepper flakes), as needed.
Serve warm, garnished with extra lemon zest or a drizzle of olive oil if desired.