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Plate of healthy vegan Collard Greens with Coconut Bacon
5 from 3 votes

Coconut Bacon Collard Greens (15 minutes!)

Easy 15-minute, 1-pan collard greens with coconut bacon for a smoky, crispy crunch! A delicious, healthy, plant-based side dish or snack.
Author: Minimalist Baker
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 2
Category: Side
Cuisine: Gluten-Free, Southern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

  • 1 heaping Tbsp coconut oil (or sub other neutral oil like avocado or grape seed oil)
  • 3 cloves garlic, minced (yields ~1 1/2 Tbsp as original recipe is written)
  • 2 large bundles collard greens* (finely chopped // see photo // organic if possible)
  • 1 healthy pinch each salt and pepper
  • 3 Tbsp Coconut Bacon (or sub Eggplant Bacon)
  • 3-6 Tbsp vegetable broth (DIY or store-bought)
  • 1-2 tsp coconut sugar
  • 1/4 tsp red pepper flake
  • 2 Tbsp fresh lemon juice (optional // for serving)

Instructions

  1. Heat a large metal or cast-iron (my preferred) skillet over medium heat. Once hot, add coconut oil and garlic and sauté for 1-2 minutes, stirring frequently, until fragrant and very slightly golden brown.
  2. Add collard greens and a pinch each salt and pepper and stir. Sauté for 3-4 minutes, covered, stirring occasionally until bright green in color and slightly soft.
  3. Add coconut bacon, vegetable broth (start with lesser end of range- 3 Tbsp or 45 ml as original recipe is written), a bit more salt and pepper, coconut sugar (start with lesser end of range- 1 tsp as original recipe is written), and red pepper flake. Stir, cover, and reduce heat to low. Simmer for 4-6 minutes, stirring occasionally.

  4. Continue cooking to desired tenderness. I like mine with a little crunch left, so I leave the vegetable broth at 3-4 Tbsp (amount as original recipe is written // adjust if altering batch size), but you could continue adding vegetable broth (up to 6 Tbsp // amount as original recipe is written // adjust if altering batch size) and simmer up to 15 minutes for more tender collards.

  5. Taste and adjust seasonings as needed, adding more coconut sugar for sweetness / flavor balance, salt and pepper for overall flavor, red pepper flake for heat, or more coconut bacon for smokiness and crunch.
  6. Serve immediately with additional coconut bacon and a squeeze of lemon juice (optional). Best when fresh, though leftovers keep in the refrigerator for up to 3 days. Reheat in the microwave or a skillet over medium heat until warmed through.

Notes

*If you can't find collard greens, curly kale will work in this recipe as well. Just reduce cooking time by a few minutes, as it typically requires less time to become tender.
*Nutrition information is a rough estimate calculated with coconut bacon.

Nutrition Per Serving (1 of 2)