Best Collard Greens and Potatoes

Why You’ll Love This Recipe

I enjoy this recipe because it transforms humble vegetables into something rich and soulful. The long simmer mellows the collards beautifully, the potatoes add body and creaminess, and the nutritional yeast brings a savory depth that ties everything together. I also like how filling it is while still feeling wholesome and balanced.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the collard greens:
1 small onion, diced
1/2 cup vegetable broth
Black pepper to taste
1 large bunch collard greens (about 1 lb), stems removed
1/4 tsp red chili flakes (optional)
2 garlic cloves, minced
1/2 tsp salt

For the potatoes:
3/4 lb yellow potatoes, cut into 1-inch chunks

For finishing:
1/4 cup nutritional yeast

Directions

I start by bringing a large pot of water to a boil. While it heats, I remove and discard the thick stems from the collard greens. Once the water is boiling, I blanch the greens for about 4 minutes to soften them and reduce bitterness. I transfer them to an ice bath to stop the cooking, then drain and squeeze out excess moisture. I chop the greens into bite-sized pieces and reserve the cooking water for later.

In a large pot over medium heat, I warm the vegetable broth and add the diced onion. I cook it for about 3 minutes until softened, then stir in the garlic, salt, black pepper, and red chili flakes if I’m using them. I let the aromatics cook for another 2 minutes so the flavors mellow and deepen.

I add the chopped collard greens to the pot along with 1 cup of the reserved cooking water. I bring everything to a gentle simmer, cover the pot, and cook over medium-low heat for about 45 minutes. I stir occasionally and add more reserved water as needed to keep the greens moist. Near the end, I taste and adjust the seasoning.

While the greens simmer, I cook the potatoes in a separate pot of salted boiling water for 15 to 22 minutes, until very tender. I drain them well and set them aside.

Once the greens are fully tender, I stir in the nutritional yeast. I add the cooked potatoes and gently fold them into the greens. Using a potato masher or the back of a spoon, I partially mash the potatoes into the mixture, leaving some texture. The final dish turns creamy, hearty, and well combined.

Servings and Timing

I get about 4 servings from this recipe.
Prep time is approximately 30 minutes.
Cook time is about 1 hour and 5 minutes.
Total time comes to roughly 1 hour and 35 minutes.

Variations

I sometimes add smoked paprika for a hint of smokiness. When I want extra richness, I drizzle in a little olive oil at the end. I’ve also mixed in white beans for added protein and heartiness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop, adding a splash of water or broth if it’s thickened too much.

FAQs

Why blanch the collard greens first?

I blanch them to reduce bitterness and soften them before the long simmer.

Can I skip the nutritional yeast?

I can, but I find it adds a savory depth that really enhances the dish.

What potatoes work best?

I prefer yellow potatoes because they mash easily and stay creamy.

Can I make this dish ahead of time?

I often do, and I find the flavors improve after resting overnight.

Is this recipe spicy?

I find it mild, but the chili flakes add gentle heat if I include them.

Conclusion

I find these collard greens and potatoes to be the ultimate comfort dish made from simple ingredients. It’s hearty, flavorful, and deeply satisfying, making it a recipe I return to whenever I want something nourishing, cozy, and timeless on the table.