Best 3 Coconut Braised Collard Greens Recipes

Indulge in a culinary journey with our tantalizing Coconut Braised Collard Greens, a delightful fusion of Southern charm and Caribbean flair. This delectable dish combines the hearty goodness of collard greens with the creamy richness of coconut milk, creating a symphony of flavors that will tantalize your taste buds. Perfectly balanced with a touch of heat from scotch bonnet peppers and aromatic spices, this dish is a true celebration of bold and vibrant flavors. The recipe also includes a flavorful Vegan Coconut Braised Collard Greens option, catering to those with dietary restrictions. Additionally, discover our diverse collection of collard greens recipes, ranging from classic Southern Collard Greens and Collard Greens with Smoked Turkey to innovative Collard Green Rolls and Collard Green Salad. Embark on a culinary adventure and explore the versatility of this Southern staple, transformed into a variety of delectable dishes that cater to every palate.

Let's cook with our recipes!

COCONUT-BRAISED COLLARD GREENS

Coconut-braised Collard Greens image

Collard greens turn silky and sweet in a slow braise with coconut oil, ginger, and unsweetened coconut milk. Perfect with fish and equally welcome beside a blatter of chicken, these greens are delicate but definitely don't wilt with other strong flavors.

Provided by Southern Living Editors

Time 1h

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons refined coconut oil
2 cups yellow onion, chopped
1 ½ tablespoons fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 teaspoons curry powder
10 cups collard greens, ribs and stems removed, roughly chopped
2 (15-oz.) cans unsweetened coconut milk
¼ cup apple cider vinegar
3 ½ teaspoons kosher salt
1 ½ teaspoons granulated sugar
¾ cup toasted unsweetened flaked coconut
2 teaspoons Espelette pepper

Steps:

Heat oil in a Dutch oven over medium-high. Add onion, ginger, and garlic; cook, stirring often, until softened, 5 to 6 minutes. Add curry powder; cook, stirring constantly, 1 minute. Stir in collard greens, coconut milk, vinegar, salt, and sugar. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover and simmer until tender but not mushy, 40 to 45 minutes.
Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.

COCONUT MILK BRAISED COLLARD GREENS

Coconut Milk Braised Collard Greens image

I've always been in love with creamed spinach but I wanted to take it up a notch. For me, that next thing was collard greens and coconut milk. The sweetness from the coconut milk with the bitterness from the collards meshed into something magical. And not to forget that dash of spice at the end, giving you all the life you need.

Provided by JJ Johnson

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 tablespoon grapeseed oil
2 2/3 cups sliced shallots (about 4 shallots)
2 tablespoons chopped garlic
2 bunches collard greens, roughly chopped
2 1/2 to 2 3/4 cups coconut milk
4 teaspoons 5-spice powder
Kosher salt

Steps:

Heat the oil in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until the shallots are translucent and the garlic is golden brown, about 10 minutes. Add the collards, coconut milk and 5-spice powder, season with salt and cook over low to medium heat, stirring occasionally, until the mixture is reduced and creamy, about 10 minutes. Season with salt and serve.

GRANDMA'S SOUTHERN COLLARD GREENS

Grandma's Southern Collard Greens image

My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida

Provided by Taste of Home

Categories Side Dishes

Time 2h30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons lard or shortening, divided
1 large onion, chopped
6 garlic cloves, minced
1-1/2 pounds smoked ham hocks
6 cups water
2 teaspoons seasoned salt
1 to 3 teaspoons crushed red pepper flakes
1/4 teaspoon sugar
1 large bunch collard greens (about 2 pounds), coarsely chopped
1-1/2 cups white wine

Steps:

In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.

Tips:

Prep is key: Before you start cooking, make sure to wash and chop all of your vegetables. This will save you time and hassle later on.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. If possible, try to use organic or locally-sourced produce.
Don't be afraid to experiment: There are many different ways to make coconut braised collard greens. Feel free to adjust the recipe to your own taste preferences. For example, you could add more or less chili peppers, or substitute different types of greens.

Conclusion:

Coconut braised collard greens are a delicious and healthy side dish that can be enjoyed by people of all ages. They are also a great way to use up leftover coconut milk. If you are looking for a new and exciting way to prepare collard greens, be sure to give this recipe a try. You won't be disappointed!