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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!
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!