Collard Greens with Pecans Vegan
Elevate your plant-based meals with this vibrant and nutrient-packed recipe for Vegan Collard Greens with Pecans. Tender ribbons of collard greens are delicately sautéed with fragrant garlic and a smoky kick of paprika, then simmered to perfection in a tangy blend of apple cider vinegar and vegetable broth. The addition of toasted pecans provides a satisfying crunch and nutty warmth, making this dish a textural delight. Ready in just 30 minutes, this vegan side dish is both comforting and healthy, perfect for weeknight dinners or as a standout addition to your holiday table. Packed with flavor, nutrients, and simple ingredients, this collard greens recipe will quickly become a favorite among vegans and non-vegans alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 bunch Collard greens
- 2 tablespoons Olive oil
- 0.5 cup Pecans
- 3 cloves Garlic
- 1 teaspoon Smoked paprika
- 2 tablespoons Apple cider vinegar
- 0.5 cup Vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Wash the collard greens thoroughly to remove any grit. Remove the tough stems by cutting along both sides of the stem, leaving only the tender leaves. Stack the leaves, roll them tightly, and slice into 1-inch ribbons.
Peel and mince the garlic. Set aside.
Heat a large skillet or sauté pan over medium heat. Add the pecans and toast them for 3-4 minutes, stirring frequently, until they are fragrant and slightly browned. Remove the pecans from the pan and set aside.
In the same skillet, add the olive oil and minced garlic. Sauté the garlic for 1-2 minutes until fragrant, being careful not to burn it.
Add the sliced collard greens to the skillet and toss to coat in the garlic and oil. Cook for 2-3 minutes, stirring occasionally, until the greens wilt slightly.
Sprinkle the smoked paprika, salt, black pepper, and optional red pepper flakes over the greens. Stir well to evenly distribute the spices.
Pour in the vegetable broth and apple cider vinegar. Stir, then cover the skillet with a lid. Reduce the heat to low and let the collard greens simmer for about 10 minutes, stirring occasionally, until they are tender but still vibrant green.
Remove the lid and cook for an additional 2 minutes to allow any excess liquid to evaporate.
Add the toasted pecans back to the skillet and gently toss to combine. Adjust seasoning to taste if needed.
Serve warm as a side dish or enjoy on its own as a healthy, vegan entrée.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 5.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
