Slow Cooker Vegan Coconut Collard Greens

Sometimes, I sit around thinking about the Coconut Stewed Greens off the old menu at the now shuttered Papa G’s, a vegan cafe in Portland, Oregon. Those tasty coconut vegan collard greens were soft, flavorful and totally delicious. Inspired I put together this slow cooker vegan coconut collard greens recipe with garlic, fresh ginger, jalapeño, coconut cream, red miso and more.

These savory vegan coconut collard greens make an excellent side dish. Pair them with Vegan Cheesy Grits and some Easy Tempeh Bacon, and it’s a delicious vegan grits and greens bowl! Or enjoy them for Thanksgiving, weekend meals or whenever the mood strikes you.

For particularly soft greens, remove the stems, roll up the leaves, and thin slice them. It’s really a treat. If you don’t have time for all that, pre-cut rinsed and ready fresh collard greens in the bag will do the trick.

Don’t miss other UVK recipes like Vegan Collard Green Rolls with Smoky Jackfruit and Sweet Potatoes, Slow Cooker Vegan Black-Eyed Peas and Collard Greens, Smoky Gnocchi with Sweet Corn, Collard Greens and Tempeh Bacon, Collard Green Salad with Roasted Sweet Potatoes, Raisins and Pumpkin Seeds, and more.

Slow Cooker Vegan Coconut Collard Greens

2 Tbsp olive oil

4 large garlic cloves, finely chopped

1 jalapeño, finely chopped (seeds removed, if you’re sensitive to heat)

1 Tbsp minced fresh ginger

1 medium onion, finely chopped (OR ~1½ cups finely chopped onion)

½-1 tsp smoked paprika

1 Tbsp red miso

1 cup water

13.5 ounce can of coconut cream

2 Tbsp reduced sodium soy sauce (+ more to taste)

8 cups stems removed and thinly sliced fresh collard greens (see photo above)

1. First, you’ll sauté the aromatics for the vegan coconut collard greens. In a large pot (or right in your slow cooker, if you have that option), add the olive oil, garlic, jalapeño, fresh ginger, onion and a dash of salt. Sauté over medium heat for ~7 minutes or until the onions are golden. Stir in the smoked paprika and sauté another minute.

2. Add the red miso, water and coconut cream. Smash up the miso and coconut cream with the back of your spoon until everything is well combined. Cover and simmer over low heat for ~5 minutes. Remove from heat and stir in 2 Tbsp reduced sodium soy sauce.

3. Add the collards to the slow cooker. Then, pour the contents of the pot over it. Stir until everything is well coated. Then, secure the lid, and cook on HIGH for 4 hours.

4. Remove the lid, taste the vegan coconut collard greens, and adjust seasonings, if needed (more soy sauce?). Serve with Vegan Cheesy Grits, or as a side dish with your favorite meals.