Coconut ‘Bacon’ Collard Greens

TIME: 15 mins

SERVINGS: 2

Easy 15-minute, 1-pan collard greens with coconut vegan bacon for a smoky, crispy crunch.

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 stock
• 1-2 tsp coconut sugar, according to taste 1/4 tsp red pepper flake
• 2 Tbsp fresh lemon juice (optional) for serving 

STEPS:

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. Add collard greens and a pinch each salt and pepper and stir.

Sauté for 3-4 minutes, covered, stirring occasionally until bright green in colour and slightly soft. Add coconut bacon, 3 Tbsp vegetable broth, a bit more salt and pepper, 1 tsp coconut sugar, and red pepper flake.

Stir, cover, and reduce heat to low. Simmer for 4-6 minutes, stirring occasionally. Continue cooking to desired tenderness. I like mine with a little crunch left, but you could continue adding vegetable broth (up to 6 Tbsp total) and simmer up to 15 minutes for more tender collards.

Taste and adjust seasonings/sweetness as needed, or add more coconut bacon for smokiness and crunch. Serve immediately topped 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.