Vegan Coconut Bacon Collard Greens

Collard greens are the smell of home for me — slow simmering in the kitchen, filling the house with comfort. This version takes a plant-based spin, with smoky coconut “bacon” that brings crunch and sass. Collards are kind to most guts, but liquid smoke and soy can be histamine triggers. Keep it fresh and keep it simple, and you’ll have a bowl of soul food, Juicie-style.

Adapt It Your Way: swap coconut aminos for soy; skip liquid smoke for histamine-friendly.

Makes 4 servings.

Ingredients

COLLARD GREENS

• 5 slices bacon, chopped
• 3 green onions (green part only if low-fodmap or IBS) or if NOT Low-map ½ white onion sliced.
• 2 lb. collards, stemmed and sliced into ¾-inch ribbons
• ¼ cup apple cider vinegar
• ½ cup of water or broth of choice
• Sea salt and freshly ground black pepper

Heat up the oil over medium heat in a large Dutch oven or cast iron skillet and saute for 2 minutes. Use the green parts of the onion only (if you are not low -fodmap/SIBO, use the entire green onion).  Add the collards, vinegar, and water. Stir occasionally until the greens are wilted and tender, about 20 minutes. Fold in the coconut bacon. Season with sea salt and pepper (I love red pepper flakes on this unless you suffer digestive distress).

COCONUT BACON

• 2 Cups large flake unsweetened coconut
• 1 tbsp. avocado oil
• 2 tbsp. tamari or coconut aminos
• 1 tsp. smoked paprika
• 1 tbsp. maple syrup
• 1/2 tsp. organic liquid smoke 
• Pinch of sea salt
• 1/2 tsp. black pepper

Preheat oven to 325 degrees F and line a baking sheet with parchment paper. In a medium mixing bowl, add coconut flake, oil, tamari or coconut aminos, paprika, maple syrup, organic liquid smoke, sea salt, and black pepper. Toss well so that all the coconut is coated.

Bake at 325 for 5 or 6 minutes, then stir and flip the pan around. Bake another 5-6 minutes until coconut bacon is crispy and golden brown. Watch carefully so that it doesn’t burn. 

Remove from oven and allow it to rest. 

I like storing it in a glass jar and using it as soup toppers, tacos, and salads.