These Southern vegetarian greens are made with fresh mixed greens, vegetables, and spices simmered in a savory broth. This tender, flavorful dish is the perfect side for a Southern feast!
Hey, y’all! It’s your girl, Cousin Rosie, back with a recipe that is going to bring some serious soul into your kitchen. Today, we’re diving into a savory pot of Southern vegetarian greens! This side dish is packed with a variety of greens, veggies, and seasoned to perfection.
Meatless Southern Greens Made with Soul
Everyone knows that collard greens are a Southern staple. Tender greens are cooked in a rich broth, seasoned to the gods. But usually, collard greens recipes contain some sort of meat. Whether it’s greens with ham hocks, smoked turkey leg, or bacon, adding meat to your greens recipe adds a ton of savory flavors.
But I’m here to tell y’all that you can still enjoy good ol’ Southern cooking with some meatless collard greens! Yes, cousins. These vegetarian greens are just as flavorful as other recipes.
One of the things I love most about this vegetarian recipe is the variety of fresh greens it includes. We’ve got collard greens, Brussels sprout greens, cabbage leaves, and mustard greens all making an appearance. Each one brings a special texture and flavor to this Southern side dish. And we kick it up a notch with some savory seasoned tomatoes, herbs, and spices to flavor the savory broth (affectionately known as pot liquor or “pot likker” in the Southern cuisine community).
Ingredients for Southern Vegetarian Greens
Now, let’s talk about what we need to make this tasty Southern vegetarian collard greens recipe! Scroll on down to the recipe card to find exact ingredient measurements. Here is your shopping list!
- Mixed Greens: in this recipe, I use collard greens, Brussels sprout greens, cabbage leaves, and mustard greens.
- Diced Tomatoes: I use a can of garlic and basil seasoned diced tomatoes to add a hearty richness to my greens.
- Bell Pepper: I used a yellow bell pepper, but a red bell pepper would also work here! They add nice color and crunch.
- Garlic & Yellow Onion: important aromatics that help to season the whole dish.
- Seasonings: obviously, we can’t have greens without abundant spices! I use a savory greens seasoning, which is a blend of salt, black pepper, and other seasonings like onion, garlic, sugar, and paprika.
- Water: the base of our “pot likker” is water, but if you’re feeling extra saucy, you could even use vegetable broth.
What other kinds of greens can I use in this mixed greens recipe?
Truthfully, you can use any kind of leafy greens you want! You could make this recipe solely with fresh collard greens if you wanted. Some other tasty alternatives you could include are turnip greens, broccoli rabe, Swiss chard, escarole, or beet greens.
How to Make Southern Vegetarian Mixed Greens
Most soul food greens are cooked the same way—low and slow on the stovetop or in a slow cooker. So, in that way, this recipe isn’t much different. Let me walk you through how to make these tasty Southern vegetarian greens!
- First things first, thoroughly wash and chop all your greens. Those leafy greens have a lot of hiding spaces for dirt and grit that we don’t want to be eating!
- In a large pot, sauté the onions, garlic, and bell peppers with some olive oil until tender and translucent.
- Start adding in your greens. It will seem like they won’t all fit, but don’t worry—add more as they begin to cook down, and mix them in with the onions, garlic, and peppers.
- Next, add the diced tomatoes, seasonings, and water. Mix everything together and reduce the heat to a simmer. Cover the pot and let your mixed greens cook for 1 to 1.5 hours until the greens are soft and tender.
- Serve these vegetarian greens hot and fresh alongside your favorite Southern mains!
What Southern dishes pair best with vegetarian mixed greens?
You can serve greens with just about any main, but they pair best with savory, meaty dishes! Here are some options from my soul food and Southern recipe collections:
- Green Beans, Potatoes, and Smoked Neck Bones
- Southern Fried Pork Chops
- Baked Smothered Oxtails
- Smoked Oxtails Recipe
- Barbecue Oxtails Made in the Slow Cooker
- Southern Salisbury Steak Recipe
- Traditional Southern Fried Chicken
Southern Vegetarian Greens Recipe Tips and Tricks
Just about every Southern household is going to have their own way to cook and serve greens. So, as a Southern and soul food cook myself, here are some of my favorite ways to add wonderful flavors to this simple greens recipe!
- If you like a bit of spice, add some red pepper flakes or cayenne pepper in along with your other seasonings! These greens are also delicious served with a drizzle of hot sauce.
- Add a few dashes of liquid smoke to give your greens an umami smoky flavor.
- Have leftovers? These greens taste even better the next day! Heat them up in a pot on the stovetop and enjoy them on their own or alongside lunch or dinner.
- You can beef up these vegetarian greens with some non-meat protein like beans, tofu, or even black-eyed peas (another Southern staple).
Can I make vegetarian greens in the slow cooker?
Yes, you can! If you don’t want to babysit a pot of greens on the stovetop, you can make this recipe in the slow cooker. Sauté the onions, garlic, and pepper as instructed in the recipe, then toss everything into a slow cooker and cook on high for 4-6 hours or on low for 8 hours.
Can I use pre-cut greens?
Absolutely. Pre-cut greens are a great way to save time, and you can typically find all kinds of pre-packaged greens in the grocery store. I’ve even made quick and easy greens using packaged greens before! So, if you’re short on time, go for it! (I do recommend giving them a good rinse or wash, though, just to be safe!)
More Southern Side Dishes from I Heart Recipes
Well, there you have it, fam! A tasty vegetarian greens recipe that has all the flavor and soul of classic Southern cookin’. If you tried these vegetarian mixed greens and loved them, drop a comment down below! If you want more Southern or soul food side dishes, try these out next!
- Southern Pinto Beans and Ham Hocks
- Southern Fried Corn Fritters Recipe
- Southern Fried Cabbage Recipe
- Corn Pudding Casserole
- Rice Dressing Recipe
- Southern Cornbread Recipe
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Southern Vegetarian Mixed Greens Recipe
Ingredients
- 2 bunches of collard greens washed and chopped
- 4 bunches of Brussels sprout greens leaves from the plant, washed and chopped
- 1 bunch of large cabbage leaves washed and chopped
- 1 bunch of mustard greens washed and chopped
- 1 can 14.5 oz garlic basil diced tomatoes
- 1 large yellow onion diced
- 6 cups water
- 1 large yellow bell pepper diced
- 4 cloves garlic minced
- 2 tbsp Greens Seasoning
- A few sprigs of fresh thyme
- Olive oil for sautéing
Instructions
- Preparation of Greens: Thoroughly wash all greens to remove any grit. Once cleaned, chop them finely.2 bunches of collard greens, 4 bunches of Brussels sprout greens, 1 bunch of large cabbage leaves, 1 bunch of mustard greens
- Sauté Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced yellow onion, diced yellow bell pepper, and minced garlic. Sauté until the onion becomes translucent and the bell pepper is tender.1 large yellow onion, 1 large yellow bell pepper, 4 cloves garlic, Olive oil for sautéing
- Incorporate Greens: Gradually add the chopped greens to the pot, stirring occasionally. Allow the greens to cook down slightly to make room for more.
- Add Tomatoes and Seasonings: Pour in the can of garlic basil diced tomatoes, 6 cups of water, and your seasonings. Add the sprigs of fresh thyme. Stir to ensure even distribution of the seasonings.1 can, 6 cups water, 2 tbsp Greens Seasoning, A few sprigs of fresh thyme
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and allow the greens to cook for approximately 1 to 1.5 hours, stirring occasionally. The greens should be tender and flavorful.
- Serving: Once the greens are fully cooked and tender, remove the thyme sprigs. Serve the greens hot, either as a main dish or a side.
Thank for all you are doing for those who do not gave a clue what to cook. I haven’t try any recipes yet, but I will start soon.
Love your recipes thank you
IVE NEVER SEEN BRUSSEL SPROUT GREENS.ARE THEY HARD TO FIND? IM definitely making this!!do you think you could use a ham hock in it?(I’m not a vegan)
Hi Donna! To be quite honest, I’ve never seen them in the store! I grow them myself. They taste just like collards, so you can use collards instead. ( sorry for the late response).