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Coconut Milk Braised Collard Greens [Vegan, Gluten-Free]

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Traditionally a southern dish, collard greens are a great way to get your daily dose of green, leafy, veggies. This recipe is great as a main course or alongside an entrée. Garlic, pepper, cumin, and mustard seeds give this recipe a great spice, while coconut balances it out with a delicious creaminess. Customize this dish with your own spice combination, or serve it over quinoa!

Coconut Milk Braised Collard Greens [Vegan, Gluten-Free]




  • 1/2 teaspoon whole yellow mustard seeds
  • 1/2 teaspoon whole cumin seeds
  • 1/4 teaspoon red pepper flakes
  • 1-inch piece of fresh ginger, grated or finely chopped
  • 3 garlic cloves, finely chopped
  • 1 heaped tablespoon coconut oil
  • 1/2 red onion, thinly sliced
  • 1 bay leaf
  • 1 13.5-ounce can full-fat coconut milk
  • 1 bunch of collards, thinly sliced
  • Sea salt, to taste
  • Lemon juice or apple cider vinegar, to serve


  1. Toast the mustard seeds, cumin seeds, and red pepper flakes in a dry pan set over medium heat for 1-2 minutes, until very fragrant. Remove the seeds from the pan and put them into a small food processor. Add the ginger, garlic, and a tiny pinch of salt to the spices, then use a pestle to gently crush everything into a rough paste. Set this mixture aside.
  2. In a pan set over medium heat, warm the coconut oil. Add the onion, bay leaf, and a pinch of salt. Cook the onion for 5-7 minutes until it starts to turn golden brown. Once the onion has turned golden brown, add the spice paste and cook for about 1 minute.
  3. Add the coconut milk to the pan. Once the coconut milk comes to a simmer, add a pinch of salt and all of the collard greens. Cover the pot to allow the collards to cook down. Continue to cook the collards in this manner for 12-15 minutes until they are tender, stirring every few minutes.
  4. When the collards are ready, taste and add more salt or pepper if desired. Serve with a squeeze of fresh lemon juice or a splash of apple cider vinegar.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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