Vegan Collard Greens



  • 2 tbsp avocado oil
  • 3 cloves garlic
  • 2 ripe tomatoes
  • 1 large bunch of collard greens sliced thinly (I like the stem and the leaf but you can remove stems)
  • Sea salt
  • 2 tbsp Bragg’s liquid aminos (or soy sauce / tamari)
  • 2 tbsp paprika (smoked or regular)


  1. In a large skillet aarm oil on medium heat
  2. Add garlic and sauté until translucent
  3. Stir in tomatoes, cook until soft
  4. Add chopped collards and grind sea salt
  5. Stir and cover on reduced heat (low) for 30 minutes
  6. Turn off the burner and add paprika and aminos to taste