Slow Cooker Vegan Coconut Collard Greens

Sometimes, I sit around thinking about the Coconut Stewed Greens off the menu at Papa G’s, a vegan cafe in Portland, Oregon. Those tasty coconut vegan collard greens were soft, flavorful and totally delicious. Since moving away from Portland, I can’t help but miss them.

After hours of simmering in the crock pot, this vegan collard greens recipe is soft and delicious. A little garlic, a little fresh ginger, some jalapeño, a hint of smoked paprika, some red miso, and coconut cream, and you’ve got some flavorful vegan stewed greens. Coconut cream just makes everything taste richer!

These savory collards 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.

Slow Cooker Vegan Coconut Collard Greens

2 tsp olive oil

3 large garlic cloves, chopped

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

1 tsp minced fresh ginger

1 cup chopped onion

½ tsp smoked paprika

1 tsp red miso

13.5 ounce can of coconut cream

8 cups chopped fresh collard greens (stems removed)

1. In a large pot or dutch oven, 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 and coconut cream. Stir until well-combined.

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

4. After the 4 hours, remove the lid, taste and adjust seasonings, if needed (salt?). Serve as a side dish or with Vegan Cheesy Grits.