Creamy Vegan Collard Greens with Tomato Stock, Ginger and Coconut. An easy and flavor-packed side dish that is naturally gluten free and low carb! Made in partnership with Pacific Foods!
Before we even get to this recipe, I want to tell you more about one of the ingredients — Tomato Stock. Pacific Foods recently launched a few new broth products and this Unsalted Vegan Tomato Stock is one of them. If you wondering, “What exactly is tomato stock and what does it taste like?”, then you are at the right place!
Tomato Stock is the extracted juice of vine-ripened tomatoes picked at the peak of their freshness. It is thin and clear and free of any thick tomato pieces. It’s essentially the liquid that would come out if you simmered fresh tomatoes and then squeezed them over a mesh strainer. Sooo good!
Now, if you are a regular reader, then you know I have a bit of an obsession with collard greens. As soon as the weather turns cold, it’s my warm vegetable of choice. When I first tasted Pacific Foods new Vegan Tomato Stock, I immediately started thinking of the collard greens growing in my garden and how good it would be to braise some in the broth.
I added some fresh ginger root, a touch of spice and just enough coconut milk to make this dish creamy without being overwhelming.
This is a side dish you are going to return to all Fall and Winter long. Plus, the sauce is AMAZING on everything on your plate!
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Creamy Vegan Collard Greens with Tomato Stock, Ginger and Coconut. An easy and flavor-packed side dish that is naturally gluten free and low carb!
- 2 T organic, virgin coconut oil
- 1 pound collard greens ribs removed, cut into 1" pieces
- 1 cup Pacific Foods Organic Tomato Stock Unsalted
- 1/2 teaspoon kosher salt
- 12 to 15 turns freshly ground black pepper
- 1/2 cup canned, full fat coconut milk divided
- 1/2 teaspoon packed fresh ginger root finely chopped
Wash collard greens and remove leaves from ribs by using a paring knife to slice out the rib. Repeat until you have a stack of leaves only.
Cut the leaves from top to bottom into 1" strips.
Now, cut each strip into 1" squares.
Peel ginger root and finely chop. Measure a packed 1/2 teaspoon and set aside.
Heat large pot medium heat. Add coco oil. Once melted, add chopped collards, tomato stock, ginger, salt and pepper.
Cover, reduce heat to low and cook 15 min.
Remove lid. Whisk in 1/4 cup coco milk. Raise heat to medium Low. Simmer 15 min or until liquid reduces by 1/2.
Remove from heat. Whisk remaining 1/4 cup coco milk in. Serve and Enjoy!
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2017 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.