COCONUT-BRAISED COLLARD GREENS
Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
Provided by Julia Moskin
Categories easy, quick, weeknight, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
- In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
- Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
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Isaias Risk
[email protected]These coconut braised collard greens were delicious! I will definitely be making them again.
Bodo Fouquet
[email protected]I followed the recipe exactly and the collard greens turned out perfectly. They were tender and flavorful, and the coconut milk gave them a nice creamy texture.
Valerie Holder
[email protected]I'm always looking for new ways to cook collard greens, and this recipe definitely fits the bill. The coconut milk and spices add a really nice touch.
Chati Khan
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
Sharon Conway
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the unique flavor of the coconut milk.
Sabina Rajbhandari
[email protected]These greens were so flavorful and tender. I served them with rice and beans, and it was a perfect meal.
Likenson Exavier
[email protected]The coconut milk gave these collard greens a creamy, rich texture. I loved the addition of the spices, too.
Karina Dibs
[email protected]This dish was easy to make and packed with flavor. I'll definitely be making it again.
Mofe Bernice
[email protected]I'm not usually a fan of collard greens, but this recipe changed my mind. The coconut milk and spices really elevated the flavor.
GAMER ENaM
[email protected]These coconut braised collard greens were a hit at our dinner party! The flavors were so unique and delicious.