Smoky Coconut Collards

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

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 15 mins
Servings 4 servings


  • 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!


Note:   There should be no water in the pan at the end of the cooking time. If water should cook out before the 15 minutes mark, reduce the heat a little, add a little water (about 1/4 cup), cover and allow the collards to continue to cook for the recommended time. There should be no water left in the pan, just the glaze of the coconut milk. Feel free to allow the collards to simmer longer after the recommended time on a very low temperature as it only intensifies the tenderness and savoriness!
Keyword Coconut, Collards
Tried this recipe?Let us know how it was!

8 Comments Add yours

  1. Perry G Palacios says:

    What do you season your veggies with.

    1. Faith Scott says:

      Hello Perry. Some of my favorite go-to spices to season veggies with are Onion Powder, Garlic Powder, Chipotle Pepper, Smoked Paprika, Miso Paste, Dijon Mustard, Unsalted Veggie Stock, Ms. Dash (all flavors), Reduced Balsamic Vinegar, Braggs, Tamari, or Coconut Aminos. Although you were not too specific on what veggies you were referring to, I hope this help give you some options. 🙂

  2. Rebekah Fisher says:

    This is a winner. Cooking greens is labor intensive and this recipe is no exception, but I will definitely make it again. I substituted Better Than Boullion soup base for the miso paste so the finished dish was a bit salty but ok by me. The chipotle powder gives it a nice kick!

    1. Faith Scott says:

      Hello Rebekah! So glad that the labor of cooking these collards ended up being worth it! So glad you enjoyed them! Yes, chipotle pepper always adds a nice little kick! Have a great day!

  3. Geri Zollicoffer says:

    Hello, love your recipes and your beautiful family, thank you for for all your healthy cooking tips.
    Can this greens recipe be made in the instant pot?

    1. Faith Scott says:

      Hello Geri! Thank you for your kind compliments. I personally would not cook this particular collard recipe in the Instant Pot because the water would not completely dissipate leaving only the fat from the coconut milk which intensifies the savory flavor.

  4. Maxine James says:

    Just made these greens. They taste good. I’ll save some for New Year’s Day?? I love your story and enthusiasm

    1. Faith Scott says:

      Hey Maxine! Happy, Healthy, New Year! So glad you enjoyed the Coconut Collards! When you find out about something good, you just gotta pay it forward. We are forever grateful for our journey and pray that our enthusiasm helps to elevate you along your journey! Have a super fantastic plant-powered day because you simply can!

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