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    Home » Recipes » Collard Greens

    Coconut Braised Vegan Collard Greens

    Published: Oct 22, 2019 / Modified: Jan 22, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 67
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    Incredibly flavorful and ready in 15 minutes, vegan collard greens will be your new favorite weeknight side dish! This quick collard greens recipe highlights how easy it is to cook them with ingredients that you probably have in your pantry.

    vegan collard greens in a white bowl with gold fork next to it

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    A few weeks ago, I worked with a couple who was interested in preparing flavorful, healthy dishes. One of the recipes we made involved simmering cod and spinach in coconut milk and seasonings. It was seriously SO good!!!

    I instantly fell in love with the sweet and salty flavor profile, and have been waiting for the perfect moment to adapt the recipe with my own twists for the Veg World. Ahem, say hello to these Coconut Braised Vegan Collard Greens!

    If you have never tried collard greens, they have a fairly bitter taste, so cooking them in fat helps to mellow their taste. That’s why I figured that coconut milk would be a perfect companion to this veggie!

    This recipe is similar to my Quick Braised Collard Greens in terms of difficulty (SUPER EASY) but has a much stronger flavor, for those of you who want to take your collards’ game up a notch.

    Why You’ll Love Braised Collard Greens

    I know what you may be thinking, “collard greens sound pretty gross and kind of boring.” Am I right? WELL, NO, not when you cook them this way.

    These creamy and downright delicious vegan collard greens have a lot going for them:

    • The coconut sauce is incredibly decadent. It basically tastes like coconut-flavored cream.
    • It takes 15 minutes from start to finish.
    • You only need 6 ingredients, most of which you probably already have!
    • Cooked greens are sometimes more fun to eat than a raw salad, especially in the winter months!
    collard greens, soy sauce, pepper flakes, coconut milk, rice vinegar, bay leaves

    How to Make Vegan Collard Greens

    First, gather your ingredients: a bunch of collard greens, full-fat coconut milk (the kind in the can), soy sauce, rice vinegar, bay leaves, and red pepper flakes.

    • collard greens sliced into ribbons on a bamboo cutting board
    • collard greens during the cooking process in a black skillet with coconut milk

    Next, clean the collards, peel the leaves from the stems, and slice them into ribbons. Pour the rest of the ingredients into a large skillet over medium heat. Add the collards and cook until tender. Boom!

    Braised vegetable recipes are just so easy! Check out my Braised Radishes and Leeks and Lemon Braised Leeks and Quinoa Salad if you like this method of prepping veggies.

    vegan collard greens in a white bowl topped with bay leaves

    Expert Tips to Make Perfect Collards

    • To clean collards, fill a large bowl with water and dunk the greens into the bowl. Use your hands to swish them around to remove dirt. Empty the bowl, refill, and repeat until clean.
    • Be sure to use full-fat coconut milk, aka the kind that comes in a can. Coconut milk in a carton may not be full-fat, and that kind will not make the sauce as creamy.
    • The greens should get darker in color during the cooking process. The darker they get, the more cooked/tender they are. You can feel free to adjust the cooking time based on your preferences.
    • These are best eaten right away, but you can store them in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
    • Pour some of the coconut sauce from the pan over your collard greens before eating!
    angled shot of vegan collard greens in a white bowl

    Oh, and these greens would pair well with baked fish (especially cod!) or another lean protein. You can also eat them on the side of fried chicken 😉 (just every once in a while, of course)…

    collard greens in white bowl with pepper flakes and fork on white counter

    For more recipes using collards, check out the Shredded Collard Greens Salad with Peanut Dressing and the Lentil Risotto with Collard Greens.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    vegan collard greens in a white bowl topped with bay leaves

    Coconut Braised Vegan Collard Greens

    A decadent but healthy collard greens recipe that comes together in minutes using pantry staples.
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    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings: 4 people as a side
    Calories: 213kcal
    Author: Lizzie Streit, MS, RDN
    Cost: $5

    Ingredients

    • 1 bunch collard greens
    • 1 13.5 oz can coconut milk - full fat
    • 1 tablespoon soy sauce - sub tamari to make gluten free
    • 1 tablespoon rice vinegar
    • 1 bay leaf
    • 1 pinch red pepper flakes - optional
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    Instructions

    • Wash your collard greens by dunking them in a bowl filled with cold water. Use your hands to swish them around to remove dirt. Empty the bowl, refill, and repeat until the collards are clean. Remove the leaves from the stems and slice the collards into ribbons.
    • In a large skillet over medium heat, add the coconut milk, soy sauce, rice vinegar, and bay leaf. Then add the collards, and cook, stirring occasionally, until they are darker in color and tender (about 10-12 minutes). Add the red pepper flakes halfway through the cooking time if desired.
    • Remove from heat and serve with a few spoonfuls of sauce from the skillet. Enjoy!

    Notes

    • These are best eaten right away, but you can store them in an airtight container in the fridge for 2-3 days and reheat in the microwave.
    • Pair these greens with white fish or another baked lean protein.
    • Use more or less red pepper flakes to adjust the level of spiciness.
    • Sub white wine or apple cider vinegar if you don’t have rice vinegar.
    • If you are watching your salt intake, choose low or reduced sodium soy sauce. Nutrition facts were calculated with low sodium soy sauce.

    Nutrition

    Serving: 1serving | Calories: 213kcal | Carbohydrates: 6g | Protein: 4g | Fat: 21g | Saturated Fat: 19g | Sodium: 155mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2384IU | Vitamin C: 18mg | Calcium: 128mg | Iron: 4mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy your greens! – Lizzie

    More Collard Greens Recipes

    • Slow Cooker Collard Greens
    • How to Cut Collard Greens
    • Shredded Collard Greens Salad with Peanut Dressing
    • Lentil Risotto with Collard Greens
    • 67

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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