Just imagine a steaming bowl of collard greens soup on a chilly evening—pure comfort in every spoonful! Whether you’re craving a cozy winter warmer or a light summer sip, these 34 recipes have you covered for any season. Let’s dive into these soul-soothing soups that’ll make your kitchen smell amazing and your taste buds sing!
Classic Southern Collard Greens and Ham Hock Soup
Brace yourself for a soul-warming hug in a bowl. This classic Southern collard greens and ham hock soup is pure comfort food magic, transforming humble ingredients into a rich, savory masterpiece that simmers all day for deep flavor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
For the Base & Ham Hock:
– 2 tablespoons vegetable oil
– 1 large smoked ham hock (about 1.5 lbs)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 8 cups chicken broth
– 2 cups water
For the Greens & Seasoning:
– 2 large bunches collard greens (about 2 lbs), stems removed, leaves chopped into 1-inch strips
– 1 teaspoon smoked paprika
– 1/2 teaspoon crushed red pepper flakes
– 1 tablespoon apple cider vinegar
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes.
2. Add 1 large smoked ham hock to the pot and sear for 4-5 minutes per side, until deeply browned all over.
3. Remove the ham hock and set it aside on a plate.
4. Add 1 large diced yellow onion to the pot and sauté for 6-8 minutes, stirring occasionally, until translucent and softened.
5. Add 4 cloves of minced garlic and sauté for 1 minute, just until fragrant.
6. Pour in 8 cups of chicken broth and 2 cups of water, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Return the seared ham hock to the pot and bring the liquid to a boil over high heat.
8. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 hours and 30 minutes.
9. After simmering, remove the ham hock from the pot with tongs and place it on a cutting board to cool slightly for 10 minutes.
10. While the ham hock cools, add 2 bunches of chopped collard greens, 1 teaspoon smoked paprika, and 1/2 teaspoon crushed red pepper flakes to the simmering broth.
11. Stir the greens into the broth, cover the pot, and simmer for 30 minutes.
12. Once the ham hock is cool enough to handle, use two forks to shred all the meat from the bone, discarding the bone, skin, and excess fat.
13. Return the shredded ham meat to the pot with the greens.
14. Stir in 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
15. Simmer the soup, uncovered, for an additional 15 minutes to allow the flavors to meld.
Just ladle this deeply savory soup into bowls. The tender collard greens melt into the rich, smoky broth, while the shredded ham adds hearty bites of salty goodness. For a creative twist, serve it over a scoop of creamy stone-ground grits or with a side of hot, buttery cornbread to soak up every last drop.
Spicy Collard Greens and Chorizo Stew
A smoky, spicy hug in a bowl that’ll make your taste buds dance. This stew packs heat, heartiness, and a whole lot of flavor into one pot. Get ready to simmer your way to comfort food bliss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base
– 1 tbsp olive oil
– 1 lb Spanish chorizo, sliced into 1/2-inch rounds
– 1 large yellow onion, diced
– 4 cloves garlic, minced
For the Stew
– 1 lb collard greens, stems removed and leaves chopped into 1-inch strips
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb sliced chorizo and cook, stirring occasionally, until browned and fat renders, 5–7 minutes. Tip: Don’t drain the fat—it adds incredible flavor.
3. Add 1 diced onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
4. Stir in 4 minced garlic cloves and cook until fragrant, 30 seconds.
5. Add 1 lb chopped collard greens in batches, stirring until slightly wilted, about 3 minutes.
6. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices.
7. Stir in 1 tsp smoked paprika, 1/2 tsp crushed red pepper flakes, 1/2 tsp black pepper, and 1/2 tsp salt.
8. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Tip: Keep the lid slightly ajar to prevent boiling over.
9. Uncover and simmer for an additional 10 minutes to slightly thicken the broth. Tip: The collards should be tender but still have a slight bite.
10. Remove from heat and let rest for 5 minutes before serving.
Ladle this vibrant stew into deep bowls. The collards turn silky and soak up the smoky, spicy broth, while the chorizo adds a rich, meaty punch. Serve it over creamy polenta or with crusty bread for the ultimate cozy meal.
Vegan Collard Greens and Lentil Soup
Punch up your winter menu with this hearty, plant-based twist on a Southern classic. Packed with protein-rich lentils and nutrient-dense collard greens, it’s a one-pot wonder that simmers into a deeply satisfying meal. Get ready to ditch the ham hock without sacrificing an ounce of flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
For the Soup:
- 1 cup brown lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
To Finish:
- 1 large bunch collard greens (about 8 cups), stems removed and leaves chopped
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Add the minced garlic, diced celery, and diced carrot. Cook for 5 more minutes, stirring frequently, until the vegetables soften.
- Tip: Sautéing the aromatics this way builds a flavorful foundation for the soup.
- Stir in the rinsed brown lentils, ensuring they are coated with the oil and vegetables.
- Pour in the vegetable broth and the can of diced tomatoes with their juices.
- Add the smoked paprika, dried thyme, and bay leaf to the pot.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
- Tip: A gentle simmer prevents the lentils from breaking apart and becoming mushy.
- After 25 minutes, uncover the pot and add the chopped collard greens.
- Stir the greens into the soup until they begin to wilt and submerge.
- Cover the pot again and continue simmering for 15 minutes.
- Remove the pot from the heat and discard the bay leaf.
- Stir in the apple cider vinegar, salt, and black pepper.
- Tip: The vinegar brightens the flavors and balances the richness of the soup—don’t skip it!
- Let the soup sit, uncovered, for 5 minutes before serving to allow the flavors to meld.
Grab a spoon and dive into a bowl of this comforting soup. The lentils become tender but hold their shape, while the collard greens soften into silky ribbons, creating a wonderfully textured broth. For a creative twist, serve it over a scoop of creamy mashed potatoes or with a side of crusty bread for dipping.
Collard Greens and White Bean Soup with Bacon
Tired of boring soups? This collard greens and white bean soup with bacon is your new cold-weather hero. Grab your Dutch oven—it’s time to build layers of smoky, savory flavor in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 6 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
For the soup:
– 8 cups low-sodium chicken broth
– 1 pound collard greens, stems removed and leaves chopped
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 teaspoon dried thyme
– 1/2 teaspoon crushed red pepper flakes
– 1 bay leaf
For finishing:
– 2 tablespoons apple cider vinegar
– Kosher salt
– Freshly ground black pepper
Instructions
1. In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of fat in the pot.
2. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables soften, about 8 minutes.
3. Stir in minced garlic and cook until fragrant, about 1 minute.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
5. Add chopped collard greens, cannellini beans, dried thyme, red pepper flakes, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer until collard greens are tender, about 25 minutes.
7. Remove bay leaf and stir in apple cider vinegar.
8. Season with kosher salt and freshly ground black pepper.
9. Ladle soup into bowls and top with reserved crispy bacon.
Flavor explodes with each spoonful—tender greens and creamy beans swim in a smoky, tangy broth. Crumble extra bacon on top for crunch, or dunk a crusty baguette to soak up every last drop. This soup tastes even better the next day as the flavors deepen overnight.
Hearty Chicken and Collard Greens Soup
Just when you need a hug in a bowl—this cozy chicken and collard greens soup is your answer. Packed with protein and greens, it’s the ultimate one-pot wonder for chilly nights. Get ready to simmer your way to comfort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, diced
For the soup:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 6 cups low-sodium chicken broth
– 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
– 1 (15-oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– ½ tsp crushed red pepper flakes
– Salt and black pepper
For finishing:
– 1 tbsp apple cider vinegar
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or soup pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion, 3 minced garlic cloves, 2 sliced carrots, and 2 diced celery stalks. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. Add 1 lb cubed chicken breasts to the pot. Cook for 5 minutes, stirring frequently, until the chicken is lightly browned on all sides.
4. Pour in 6 cups low-sodium chicken broth and 1 can diced tomatoes with their juices. Stir to combine.
5. Add 1 tsp dried thyme, ½ tsp crushed red pepper flakes, 1 tsp salt, and ½ tsp black pepper. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.
7. Stir in 1 bunch chopped collard greens. Simmer uncovered for 10 minutes, or until the greens are tender but still vibrant green.
8. Remove the pot from the heat. Stir in 1 tbsp apple cider vinegar to brighten the flavors.
9. Taste and adjust seasoning with additional salt and pepper if needed.
The broth is rich and savory, with tender chicken and collard greens that hold their texture. Serve it with a sprinkle of Parmesan or a side of crusty bread for dipping—it’s even better the next day as the flavors deepen.
Creamy Collard Greens and Potato Bisque
Creamy collard greens meet buttery potatoes in this soul-warming bisque that’s about to become your new cold-weather obsession. Forget bland soups—this one packs flavor with every spoonful. Get ready to blend comfort food into something seriously delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
For the soup:
– 1 pound Yukon Gold potatoes, peeled and cubed
– 4 cups low-sodium vegetable broth
– 1 bunch collard greens, stems removed and leaves chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, and 1/2 teaspoon red pepper flakes; cook for 1 minute until fragrant.
4. Add 1 pound cubed Yukon Gold potatoes and 4 cups vegetable broth to the pot.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
6. Stir in 1 bunch chopped collard greens and cook uncovered for 10 minutes until wilted and vibrant green.
7. Carefully transfer the soup in batches to a blender and blend until completely smooth.
8. Return the blended soup to the pot and place over low heat.
9. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until fully incorporated.
10. Season with salt and black pepper, then simmer for 5 minutes to let flavors meld.
You’ll love the velvety texture that comes from blending those tender potatoes right into the broth. The smoky paprika and Parmesan create a savory depth that perfectly balances the earthy collard greens. Try topping it with crispy bacon bits or serving alongside crusty bread for dipping—it transforms this bisque into a complete, cozy meal.
Italian Sausage and Collard Greens Soup
Escape the chill with a bowl that’s equal parts cozy and bold. This Italian Sausage and Collard Greens Soup packs savory sausage, hearty beans, and tender greens into a rich, brothy hug. It’s a one-pot wonder ready in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 pound Italian sausage (casings removed)
– 1 medium yellow onion (diced)
– 3 cloves garlic (minced)
For the Broth and Vegetables:
– 6 cups low-sodium chicken broth
– 1 (15-ounce) can cannellini beans (rinsed and drained)
– 1 bunch collard greens (stems removed, leaves chopped into 1-inch pieces)
– 1 (14.5-ounce) can diced tomatoes (undrained)
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Salt and black pepper
For Finishing:
– Grated Parmesan cheese (for serving)
– Crusty bread (for serving)
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat for 1 minute until shimmering.
2. Add 1 pound Italian sausage to the pot. Cook for 5–7 minutes, breaking it into small crumbles with a wooden spoon until browned and no longer pink.
3. Add 1 diced yellow onion to the sausage. Cook for 4–5 minutes, stirring occasionally, until the onion is translucent and softened.
4. Stir in 3 minced garlic cloves. Cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in 6 cups low-sodium chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Add 1 can rinsed cannellini beans, 1 can undrained diced tomatoes, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes. Stir to combine.
7. Bring the soup to a boil over high heat, then reduce the heat to medium-low. Simmer uncovered for 15 minutes to let the flavors meld.
8. Stir in 1 bunch chopped collard greens. Simmer for 10–12 minutes until the greens are tender but still vibrant green. Tip: Add the greens in batches if your pot is full—they will wilt down quickly.
9. Season the soup with salt and black pepper. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then taste and adjust as needed. Tip: Season in layers by adding a pinch of salt after browning the sausage and again after adding the broth for balanced flavor.
10. Ladle the soup into bowls. Top with grated Parmesan cheese and serve immediately with crusty bread on the side. Tip: For a thicker soup, mash a few beans against the side of the pot with a spoon before serving.
Melt-in-your-mouth sausage and silky beans swim in a savory broth, while the collard greens add a pleasant, earthy bite. Serve it with a generous sprinkle of Parmesan and a hunk of bread for dipping, or make it ahead—the flavors deepen beautifully overnight in the fridge.
Smoky Collard Greens and Cauliflower Soup
Craving something cozy yet bold? This smoky collard greens and cauliflower soup delivers deep flavor with minimal effort. It’s the ultimate weeknight win.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes
For the vegetables:
– 1 medium head cauliflower, cut into florets (about 4 cups)
– 4 cups vegetable broth
– 1 bunch collard greens, stems removed and leaves chopped (about 6 cups packed)
For finishing:
– 1/2 cup heavy cream
– 1 tablespoon apple cider vinegar
– Salt and black pepper to taste
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
4. Tip: Blooming the spices in oil deepens their flavor.
5. Add 1 head of cauliflower florets (about 4 cups) and stir to coat with the spice mixture.
6. Pour in 4 cups vegetable broth and bring to a boil.
7. Reduce heat to a simmer, cover, and cook for 15 minutes until the cauliflower is fork-tender.
8. While the soup simmers, wash and chop 1 bunch of collard greens, removing the tough stems.
9. Tip: Rolling the collard leaves into a tight bundle before slicing makes chopping faster.
10. Add the chopped collard greens to the pot, stir, and simmer uncovered for 10 minutes until the greens are wilted and tender.
11. Remove the pot from heat and use an immersion blender to puree the soup until smooth.
12. Tip: For a chunkier texture, blend only half the soup.
13. Stir in 1/2 cup heavy cream and 1 tablespoon apple cider vinegar.
14. Season with salt and black pepper to taste.
15. Serve immediately.
Silky from the cream with a subtle kick from the spices, this soup is comfort in a bowl. Top with crispy chickpeas or a dollop of sour cream for extra texture. It reheats beautifully for lunch the next day.
Coconut Curry Collard Greens Soup
Coconut curry collard greens soup is the cozy hug you didn’t know you needed. This vibrant bowl blends creamy coconut milk with warming spices and hearty greens for a soul-satisfying meal that comes together in under an hour. Get ready to transform simple ingredients into a flavor-packed dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the aromatics and base:
– 2 tablespoons olive oil
– 1 medium yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the curry and vegetables:
– 2 tablespoons curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon red pepper flakes
– 1 (13.5-ounce) can full-fat coconut milk
– 4 cups vegetable broth
– 1 large bunch collard greens (about 12 ounces), stems removed and leaves chopped into 1-inch pieces
– 1 (15-ounce) can chickpeas, drained and rinsed
For finishing:
– 2 tablespoons fresh lime juice
– Salt, to taste
Instructions
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat for 1 minute.
2. Add 1 finely chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until the onion is translucent and soft.
3. Stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant.
4. Add 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1/2 teaspoon of red pepper flakes to the pot, toasting the spices for 30 seconds while stirring constantly to prevent burning.
5. Pour in 1 can of full-fat coconut milk and 4 cups of vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to maintain a simmer.
7. Add 1 large bunch of chopped collard greens to the pot, submerging them in the liquid.
8. Simmer the soup uncovered for 20 minutes, stirring occasionally, until the collard greens are tender but still vibrant green.
9. Stir in 1 can of drained and rinsed chickpeas and continue simmering for 5 minutes to heat them through.
10. Remove the pot from the heat and stir in 2 tablespoons of fresh lime juice.
11. Season the soup with salt, starting with 1/2 teaspoon and adding more if needed after tasting.
Savor the silky, creamy broth that perfectly coats each tender leaf of collard greens. The chickpeas add a satisfying bite, while the lime brightens the rich coconut curry base. Serve it over a scoop of jasmine rice or with crusty bread for dipping to soak up every last drop.
Collard Greens and Turkey Bean Chili
Need a cozy, protein-packed dinner that’s ready fast? This Collard Greens and Turkey Bean Chili brings bold flavor and hearty greens into one pot. Nail that perfect balance of smoky, savory, and just a touch of heat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
For the chili:
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 4 cups collard greens, stems removed and chopped
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups low-sodium chicken broth
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 1 lb ground turkey and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
3. Stir in 1 diced yellow onion and 3 minced garlic cloves; cook for 3–4 minutes until the onion softens.
4. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; toast the spices for 1 minute to deepen their flavor.
5. Pour in 1 can crushed tomatoes, 2 cups chicken broth, and stir to combine.
6. Add 1 can black beans and 1 can kidney beans, then bring the mixture to a simmer.
7. Reduce heat to medium-low, cover, and let it simmer for 15 minutes to meld the flavors.
8. Stir in 4 cups chopped collard greens, cover again, and cook for 5–7 minutes until the greens are tender but still vibrant green.
9. Taste and adjust seasoning if needed, then remove from heat.
Ladle this chili into bowls while it’s piping hot. You’ll love the tender collard greens that add a fresh bite against the creamy beans and rich, smoky turkey. Serve it over cornbread or with a dollop of Greek yogurt for a cool contrast.
Spicy Coconut and Collard Greens Noodle Soup
Punch up your soup game with this creamy, spicy, and soul-warming bowl. It’s the ultimate cozy hug with a kick, blending rich coconut milk with hearty collard greens and slurpable noodles. Get ready for a flavor explosion that’s surprisingly easy to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Broth Base:
– 1 tbsp vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp red curry paste
– 4 cups vegetable broth
– 1 (13.5 oz) can full-fat coconut milk
For the Greens & Noodles:
– 1 bunch collard greens, stems removed and leaves chopped into 1-inch strips
– 8 oz rice noodles
For Finishing:
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp chili flakes
– Fresh cilantro for garnish
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tbsp red curry paste and cook for 30 seconds, stirring constantly to toast it.
5. Pour in 4 cups vegetable broth and 1 can coconut milk, then bring to a simmer.
6. Reduce heat to medium-low and let the broth simmer uncovered for 10 minutes to develop flavor.
7. Add the chopped collard greens to the pot and simmer for 8 minutes until tender but still vibrant green.
8. While the greens cook, prepare the rice noodles separately according to package directions, then drain. Tip: Rinse noodles under cold water after draining to prevent sticking.
9. Stir 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp chili flakes into the soup.
10. Divide the cooked rice noodles evenly among four bowls.
11. Ladle the hot soup with collard greens over the noodles in each bowl. Tip: For extra richness, swirl in a spoonful of coconut cream from the top of the can before serving.
12. Garnish each bowl with fresh cilantro.
Tip: Let the soup sit for 5 minutes after adding the lime juice to allow the flavors to meld.
Earthy collard greens soften into the velvety coconut broth, creating a lush texture that clings to the slippery rice noodles. The heat from the curry paste and chili flakes builds slowly, balanced by the bright acidity of lime. Serve it with extra lime wedges and a drizzle of chili oil for those who dare.
Collard Greens and Quinoa Vegetable Soup
Let’s make a hearty, nutrient-packed soup that’s perfect for chilly days. Load up on collard greens and quinoa for a satisfying, veggie-forward meal that’s ready in under an hour. This one-pot wonder is a total crowd-pleaser.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and diced
– 2 celery stalks, diced
– For the soup:
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 cup quinoa, rinsed
– 1 bunch collard greens, stems removed and leaves chopped
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 more minutes until slightly tender.
5. Pour in 6 cups vegetable broth and 1 can diced tomatoes, bringing to a boil.
6. Add 1 cup rinsed quinoa, 1 tsp smoked paprika, and 1/2 tsp dried thyme, then reduce heat to a simmer.
7. Cover the pot and simmer for 15 minutes, stirring once halfway through.
8. Stir in 1 bunch chopped collard greens, cover, and simmer for an additional 10 minutes until greens are wilted and quinoa is cooked.
9. Season with salt and black pepper to taste, then remove from heat.
10. Let the soup sit for 5 minutes before serving to allow flavors to meld.
Fluffy quinoa and tender collard greens create a comforting texture, while smoked paprika adds a subtle smoky depth. Serve it with a crusty bread for dipping, or top with a sprinkle of grated Parmesan for extra richness.
Collard Greens and Clam Chowder
Overshare your comfort food? Not today. This collard greens and clam chowder mash-up is your new secret weapon. Bold flavors, creamy texture, zero regrets.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
For the Greens & Clams:
– 1 bunch collard greens (about 8 cups), stems removed, leaves chopped
– 2 (6.5-ounce) cans chopped clams, drained, juice reserved
– 1 cup bottled clam juice
For the Chowder:
– 3 cups whole milk
– 1 cup heavy cream
– 2 large russet potatoes, peeled and diced into 1/2-inch cubes
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper
Instructions
1. Render the bacon. In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon for 5-7 minutes until crisp and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
2. Sauté the aromatics. Add the diced onion and celery to the bacon fat. Cook for 5-6 minutes, stirring occasionally, until softened and translucent.
3. Add garlic and butter. Stir in the minced garlic and 2 tablespoons of butter. Cook for 1 minute until fragrant. Tip: Adding butter here enriches the flavor base without burning the garlic.
4. Wilt the collard greens. Add the chopped collard greens to the pot. Cook for 3-4 minutes, stirring frequently, until the greens are bright green and slightly wilted.
5. Build the broth. Pour in the reserved clam juice from the cans plus 1 cup of bottled clam juice. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
6. Simmer the potatoes. Add the diced potatoes and dried thyme. Bring the liquid to a simmer, then reduce the heat to medium-low. Cover and cook for 15 minutes, or until the potatoes are fork-tender. Tip: Keeping the pot covered traps steam and cooks the potatoes evenly.
7. Create the creamy base. Stir in 3 cups of whole milk and 1 cup of heavy cream. Add the smoked paprika and optional cayenne pepper. Heat gently over medium-low heat until steaming, about 5 minutes. Do not boil.
8. Incorporate the clams. Gently stir in the drained chopped clams and the reserved cooked bacon. Heat through for 2-3 minutes until the clams are warmed. Season with salt and black pepper. Tip: Adding the clams last prevents them from becoming tough and rubbery.
9. Adjust and serve. Taste and adjust seasoning if needed. Ladle the chowder into bowls immediately.
Buttery, briny clams melt into the velvety chowder, while the collard greens add a subtle, earthy bite that cuts through the richness. Serve it in a hollowed-out sourdough loaf for a show-stopping presentation that soaks up every last drop.
Moroccan Collard Greens and Chickpea Soup
Ever crave something that warms you from the inside out? This Moroccan-inspired soup is your answer. Transform humble collard greens and chickpeas into a vibrant, spiced masterpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– For the base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– For the spices and broth:
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth
– 1 (15-ounce) can chickpeas, drained and rinsed
– For finishing:
– 1 large bunch collard greens, stems removed and leaves chopped
– 1 tablespoon fresh lemon juice
– Salt
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger; cook for 1 minute until fragrant.
4. Add 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, and 1/4 teaspoon cayenne pepper; toast the spices for 30 seconds to bloom their flavors.
5. Pour in 4 cups vegetable broth and 1 can of rinsed chickpeas; bring the mixture to a boil.
6. Reduce the heat to a simmer, cover the pot, and cook for 15 minutes.
7. Add the chopped collard greens to the pot, submerging them in the broth.
8. Simmer uncovered for 10-12 minutes, until the collard greens are tender but still vibrant green.
9. Remove the pot from the heat and stir in 1 tablespoon fresh lemon juice.
10. Season with salt, starting with 1/2 teaspoon and adding more if needed after tasting.
Let this soup be your cozy hug in a bowl. The collard greens offer a satisfying, silky bite against the creamy chickpeas, while the warm spices create a deeply aromatic broth. Ladle it into deep bowls and top with a dollop of yogurt or a sprinkle of fresh herbs for an extra pop of freshness.
Collard Greens and Mushroom Wild Rice Soup
Kick off your cozy season with this earthy, nutrient-packed soup that transforms humble collard greens and mushrooms into a soul-warming masterpiece. It’s the ultimate one-pot wonder for chilly nights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp black pepper
For the Soup:
– 6 cups vegetable broth
– 1 cup uncooked wild rice
– 1 bunch collard greens, stems removed and leaves chopped
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 tbsp apple cider vinegar
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 8 oz sliced cremini mushrooms, 1 tsp dried thyme, 1 tsp smoked paprika, and 1/2 tsp black pepper. Cook for 8 minutes, stirring occasionally, until mushrooms release their liquid and brown slightly.
5. Pour in 6 cups vegetable broth and 1 cup uncooked wild rice. Bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 30 minutes. Tip: Wild rice is done when grains split open and are tender.
7. Stir in 1 chopped bunch of collard greens and 1 can drained cannellini beans. Simmer uncovered for 10 minutes. Tip: Add collard greens stems to the pot earlier for extra flavor, then remove before serving.
8. Remove from heat and stir in 1 tbsp apple cider vinegar. Tip: The vinegar brightens the soup and balances the earthy flavors—don’t skip it!
9. Season with salt to taste.
But this soup isn’t just hearty—it’s a textural dream with chewy wild rice, tender greens, and creamy beans. The smoky paprika and tangy vinegar create a deep, savory broth that clings to every spoonful. Serve it topped with a dollop of Greek yogurt or with crusty bread for dipping to soak up every last drop.
Conclusion
You’ll find a cozy soup for every craving in this roundup of 34 comforting collard greens recipes. Whether it’s a chilly winter night or a breezy summer evening, there’s a bowl of warmth waiting for you. We’d love to hear which recipe becomes your new favorite—drop a comment below and share this article on Pinterest to spread the comfort!
