No smoked meat needed for these delicious collards. Tender and full of flavor, these meatless Smoky Coconut Collards pleases this here southern girl’s roots!
Being from the south, collards is one of our household favorite veggies! Tender and full of flavor, these smoky flavored collard greens take me right back to my granny’s kitchen.
My granny used to flavor her collards with smoked meat. So when I saw a blog on Coconut Braised Collards without smoke meat, this here southern girl had to give them a try, my style – with no added oils, and no animal products! Well, trust me when I say that the ham hock is not missed in these tasty collards.
The coconut milk adds just the right amount of fat to the collards without the need for smoked meat. The smoked paprika adds that smokey flare. And the white miso paste adds just the right amount of saltiness. Miso paste can be easily purchased from your local asian market. It is amazing in broths/soups, gravies, dressings, and cheese sauces.
I hated picking collards the old fashion way by stripping the stem by hand, it was so laborious to me. Recently I realized that destemming collards could be done by simply running a serrated knife done each side of the stem. Wow, what a breeze! Now we enjoy collards any day of the week.
So go ahead and make these collards. They will sure to please your taste buds! Be sure to check out our salt, oil, and sugar-free collards recipe Table Tasty Collards — they are equally just as delicious!
Watch “How To” Video:
Smoky Coconut Collards
- 3 bunches Collard Greens, destemmed, chopped, and rinsed (about 2lbs)
- 1 cup White Mushrooms, chopped
- 1 large Yellow Onion, Chopped
- 1 cup Silk Coconut Milk, unsweetened
- 3/4 cup Water
- 1.5 Tbsp Miso Paste
- 1.5 tsp Garlic Powder, unsalted
- 1.5 tsp Onion Powder, unsalted
- 1.5 tsp Smoked Paprika
- 1/8 tsp Chipotle Pepper
- With the dark leafy side down, using a serrated knife, closely cut down each side of the stem to remove the stalk. Repeat until all stems have been removed from all leaves. Roll collards and cut into about 1/2 inch pieces. Rinse in running water and drain thoroughly.
- Roughly chop mushrooms and onions. Sautee in a non-stick pan for 7-8 minutes until caramelized. If sticking occur add a few drop of water as needed.
- In a bowl whisk together the coconut milk, water, miso paste, onion powder, garlic powder, smoked paprika, and chipotle pepper. Set aside.
- Add the collards to the pan with sauteed veggies. Pour the broth over collards. Place a lid over the pan. Bring to a boil, then reduce heat to a medium heat and cook covered for 15 minutes. Remove the lid and give the collards a stir thru. Re-cover the collards and continue to cook, stirring every 5 minutes or so, for an additional 25 minutes. If there is still water in the pan after cooking time, remove the lid and continue to cook until all water has evaporated. Enjoy the savoriness!