Why Collard Greens Deserve a Spot on Your Plate

by | Jun 4, 2025 | Wellness Wednesday

This week, we’re celebrating one of the most underrated greens in your plant-based toolkit: collards.

More than just a side dish, collard greens are packed with hormone-supportive nutrients like:

  • Calcium: essential for bone strength during menopause
  • Fiber: supports digestion and estrogen balance
  • Antioxidants: help reduce inflammation and protect cells

Plus, they’re grounding, hearty and so satisfying — especially when cooked just right.

We’re giving you a recipe you can make two ways: stovetop or Instant Pot. No oil, no animal products — just deep, savory flavor thanks to garlic, smoked paprika (or mesquite liquid smoke) and a touch of heat.

Collard Greens Recipe (Stovetop & Instant Pot Versions)

Ingredients:

  • 1/2 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2–3 cups water (use 2 cups for Instant Pot, up to 3 cups for stovetop as needed)
  • 1/2 tsp mesquite liquid smoke or 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 2 lbs collard greens, stems removed, leaves chopped
  • 1/3 cup nutritional yeast
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • Hot sauce, for serving (optional but recommended!)

Stovetop Instructions:

  • Sauté Aromatics: In a large pot or Dutch oven, heat a splash of water over medium heat. Add diced onion and sauté until softened, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
  • Add Collards: Add chopped collard greens a few handfuls at a time, stirring to wilt. Once all greens are in, pour in 2–3 cups of water (enough to partially submerge the greens).
  • Season: Stir in mesquite liquid smoke or smoked paprika, red pepper flakes, nutritional yeast, salt and black pepper.
  • Simmer: Cover, reduce heat to low and simmer for 35–45 minutes, stirring occasionally, until greens are tender and well-seasoned. Add water as needed to keep them moist but not soupy.
  • Serve: Taste and adjust seasoning. Add a dash of hot sauce if you like heat.

Instant Pot Instructions:

  • Sauté Aromatics: Turn on the Instant Pot to “Sauté” mode. Add a splash of water, then sauté onion for 2–3 minutes until translucent. Stir in garlic and cook another 30 seconds.
  • Add Greens & Seasonings: Cancel “Sauté” mode. Add chopped collard greens, 2 cups water, mesquite liquid smoke or smoked paprika, red pepper flakes, nutritional yeast, salt and pepper.
  • Pressure Cook: Secure lid and cook on High Pressure for 5 minutes.
  • Quick Release: Carefully perform a quick release. Stir and check for tenderness.
  • Serve: Adjust seasonings and serve with hot sauce if desired.

Bottom Line:

Collards are more than comfort food — they’re a nutrient-dense ally during hormonal shifts. Try this recipe and see how satisfying plant-based healing can taste.