Easy Japanese-Style Vegan Collard Greens

Easy Japanese-Style Vegan Collard Greens

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"I made this impromptu for my family, and everyone freaked out. It contains no meat, so it's perfect for vegetarians or those who are trying to cut down on meat. It's amazingly simple to make...no more than 15 minutes, start to finish."
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15 m servings 85 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat sesame oil in a large skillet or wok until sizzling; add collard greens, gomasio, and mirin. Cook until collard greens are tender, 3 to 5 minutes.
  2. Stir garlic into collard green mixture and cook just until garlic is fragrant, about 30 seconds; remove from heat. Season with additional sea salt if desired.


  • Cook's Notes:
  • If you cannot find gomasio, simply buy sesame seeds and toast them lightly in a dry skillet. Then transfer seeds to a spice grinder or mortar and pestle and coarsely grind with a ratio of 1/4 cup sesame seeds to 1 teaspoon sea salt.
  • I prefer to cook the collard greens at a medium-high temp for a short period of time, thereby preserving the pungent flavor of the greens.
  • Onion can be added to this dish if fried for five minutes before adding the collards, but I enjoy the character of this dish without them.


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Just made this, super fast and easy. Didn't have gomasio, used a little shiso furikake and dash of sea salt. Delicious!

This was only the second time I've cooked collards. First time, my wife wouldn't eat them. This time, she had seconds. Caveats: I didn't have mirin, so I used sake + raw sugar. I didn't have gom...

It was, as advertised, quick and easy. But the collards tasted bitter. Maybe it was my batch. I was disappointed.

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