Vegan Coconut Bacon Collard Greens

(Serves 4)

Southern Vegan food is so tasty; this recipe keeps the cowboys happy and their hearts healthy. I’m all about rotation and eating as many plants as I can. Just because I’m a cattle rancher doesn’t mean I’m not totally mindful of how much animal protein is on our plates. In fact, I think I’m even more conscious of it because of my close relationship to raising livestock. When I met Lee, I was a vegan and remained a vegan for the first 8 years of our marriage. 

If you are suffering digestive distress, cook your greens a bit longer, and be mindful of your portions. Small portions are easier to digest. 

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.