Meatless Collard-Style Pot Spinach (No Onion)

Name: Meatless Collard-Style Pot Spinach (No Onion)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2–3
Cuisine: Southern
Ingredients: 2 tbsp butter; 4–5 cloves garlic, thinly sliced or minced; 1/2 tsp smoked paprika; Pinch cayenne (optional; keep it mild); 1/2 tsp kosher salt, plus more to taste; 1 cup vegetable broth or water; 1 lb (16 oz) spinach (fresh) or 12 oz frozen spinach, thawed and squeezed dry; 1–2 tsp apple cider vinegar (or white vinegar); Freshly ground black pepper; 1–2 tbsp nutritional yeast (optional, for savory depth)

Jesse Wolf

This is Southern-style “pot greens” energy, but made fast with spinach: garlicky, buttery, brothy, and finished with a bright splash of vinegar. A little smoked paprika gives that ham-hock vibe without any meat, and nutritional yeast adds savory depth (no cheese needed). It’s mild, comforting, and perfect spooned over creamy grits or alongside beans and cornbread. Ready in about 15 minutes, with plenty of pot liquor for dipping.

Southern
Meatless
Gluten-Free
Side

15 min total · 5 min prep · 10 min cook

Serves 2–3

140 kcal · 5g protein · 7g carbs · 11g fat total

Ingredients

Instructions

Build the pot liquor

In a wide skillet or medium pot over medium-low heat, melt the butter. Add the garlic and cook 30–60 seconds, stirring, until fragrant and just turning pale golden (not brown).

Stir in the smoked paprika (and cayenne, if using) for 10 seconds, then add the broth/water and salt. Bring to a gentle simmer; it should smell toasty and garlicky.

Cook the spinach

Fresh spinach: Add it in big handfuls, tossing to wilt. Frozen spinach: Stir in the squeezed-dry spinach. Keep the heat at a low simmer.

Cover and cook 3–5 minutes, stirring once or twice, until the spinach is silky and fully tender. You’re looking for a juicy pot with some “liquor” at the bottom—not dry.

Finish Southern-style

Uncover and stir in 1 teaspoon vinegar. Taste, then add more vinegar a few drops at a time until it tastes bright but not sharp. Grind in black pepper.

Off heat, stir in nutritional yeast (if using). Taste and adjust salt.

Tip: If it tastes flat, it usually needs either a pinch more salt or a touch more vinegar. If it tastes harsh, add a tiny dab more butter to round it out.

Serve hot with grits, beans, or cornbread—make sure you spoon some pot liquor over everything.

Notes

No onion needed: the sliced garlic provides sweetness as it softens—keep the heat medium-low so it doesn’t brown. To make it heartier, simmer with a splash more broth and serve over grits. If you want a stronger smoky vibe without meat, add 1/4 tsp liquid smoke (optional) or swap smoked paprika for smoked salt (then reduce regular salt). Leftovers keep 3 days; rewarm gently with a splash of water.