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Collard greens are a versatile and nutritious leafy green that often don't get the attention they deserve. Packed with vitamins, minerals, and fiber, they are a fantastic addition to any meal. Whether you're a vegetarian or simply looking to incorporate more plant-based options into your diet, collard greens can be a flavorful and satisfying choice. In this blog post, we'll explore three creative and delicious ways to use collard greens in your cooking.

1. Collard Green Wraps with Spicy Peanut Sauce


  • 8 large collard green leaves

  • 1 cup cooked quinoa

  • 1 cup shredded carrots

  • 1 cup cucumber strips

  • 1/2 cup red cabbage, thinly sliced

  • 1/2 cup bell peppers, thinly sliced

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup peanuts, chopped

  • 1/4 cup sesame seeds (optional)

For the Spicy Peanut Sauce:

  • 1/4 cup peanut butter

  • 2 tablespoons soy sauce

  • 2 tablespoons maple syrup

  • 1 tablespoon Sriracha sauce (adjust to taste)

  • 1 tablespoon rice vinegar

  • 2 cloves garlic, minced

  • Water (as needed to thin out the sauce)


  1. Prepare the collard greens by removing the tough stems and blanching them in hot water for about 30 seconds. This will make them pliable for wrapping.

  2. Lay out the collard green leaves and add a layer of quinoa, followed by carrots, cucumber, red cabbage, bell peppers, and cilantro.

  3. Fold in the sides of the collard greens and then roll them up like a burrito.

  4. For the sauce, whisk together peanut butter, soy sauce, maple syrup, Sriracha, rice vinegar, and minced garlic. Add water as needed to achieve your desired consistency.

  5. Serve the wraps with a side of spicy peanut sauce, and sprinkle with chopped peanuts and sesame seeds (if using)

2. Vegan Collard Green and Sweet Potato Curry


  • 1 bunch collard greens, stems removed and leaves chopped

  • 2 large sweet potatoes, peeled and cubed

  • 1 can chickpeas, drained and rinsed

  • 1 can coconut milk

  • 2 tablespoons curry powder

  • 1 tablespoon ginger, minced

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • Salt and pepper to taste


  1. In a large pot, heat the olive oil over medium heat. Add ginger and garlic, and sauté for 1-2 minutes until fragrant.

  2. Add curry powder and cook for another minute, stirring constantly.

  3. Add sweet potatoes, chickpeas, and collard greens. Stir to combine.

  4. Pour in the coconut milk and bring the mixture to a gentle boil. Reduce heat, cover, and simmer for about 20-25 minutes, or until sweet potatoes are tender.

  5. Season with salt and pepper to taste.

  6. Serve over rice or quinoa.

3. Collard Greens and White Bean Soup


  • 1 bunch collard greens, stems removed and leaves chopped

  • 2 cans white beans, drained and rinsed

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 6 cups vegetable broth

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • Salt and pepper to taste

  • Olive oil for cooking


  1. In a large pot, heat a bit of olive oil over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes until softened.

  2. Add garlic, thyme, and rosemary. Cook for an additional minute.

  3. Pour in vegetable broth and bring to a boil.

  4. Reduce heat, add collard greens and white beans. Simmer for about 20-25 minutes, or until the collard greens are tender.

  5. Season with salt and pepper to taste.

  6. Serve hot with a slice of crusty bread.

By incorporating collard greens into your meals, you're not only adding a burst of flavor and texture but also a wealth of nutrients. These three vegetarian recipes showcase the versatility of collard greens and are sure to become staples in your kitchen. Experiment with these ideas, and feel free to get creative by adding your own twists and favorite ingredients!

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