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 greens are 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 collard greens. Coconut cream just makes everything taste richer!
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 fresh ginger, finely minced
1 cup onion, chopped
½ tsp smoked paprika
1 tsp red miso
13.5 ounce can of coconut cream
8 cups collard greens, stems removed, and then, chopped into bite size pieces
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.