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!
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.