Vegetarian Collard Greens

Serves 2-4
By Sarah J. Nielsen

Collards and other greens are sweeter after a freeze, so leave those long tough leaves on the plant until after a cold shock and they’ll be more palatable. I recommend using a 12-inch cast-iron frying pan for this dish. Instead of bacon, this recipe calls for toasted sourdough, which adds a similar fatty, chewy, crispy texture and smoky flavor. Of course, you can also just use bacon.

Super easy

Vegetarian Collard Greens


For 1 Batch(es)


  • 2 tablespoons peanut oil, divided
  • 1 tablespoon(s) peanut butter
  • 2 pinches salt, divided
  • 1 pinch(es) black pepper
  • 1/2 teaspoon(s) paprika
  • 1 cup(s) sourdough bread, chopped into 1-inch pieces
  • 1 clove(s) garlic, minced
  • 1 small white onion, diced
  • 1 bunch(es) collard greens, stripped from the thickest part of the stems and roughly chopped

Vegetarian Collard Greens Directions

  1. Heat half of the oil and all of the butter in a pan until smoking. Add the spices and stir, then add the bread—stirring regularly and cooking until the bread is crispy and golden brown.
  2. Remove the bread and spread across a baking sheet (so it doesn’t get soggy in a bowl).
  3. Add the remaining oil to the pan over medium-high heat and add a pinch of salt. Add the garlic, stirring rapidly, then immediately add the onion and let it heat until glistening.
  4. Add the collards and cook for a few minutes, until the greens are bright and wilted.
  5. Taste for texture—it shouldn’t be as soft as canned spinach, but it shouldn’t be hard to chew or bitter, either. Remove the greens to a serving bowl, add the bread, gently combine and serve. 

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