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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EliQr64 Beats
[email protected]I don't recommend this recipe. It's a waste of time and money.
Suzanne Alexander
[email protected]The collard greens took forever to cook. I ended up giving up and throwing them away.
Md mainuddin Manik
[email protected]The recipe was missing some important steps. I had to guess at how to cook the collard greens.
Nuruddin Khan
[email protected]The collard greens were a bit too bitter for my taste. I think I'll try adding some honey next time.
rohit menezes
[email protected]I found the recipe to be a bit bland. I added some extra spices and it really improved the flavor.
women and children Economic development
[email protected]The recipe was easy to follow and the collard greens turned out delicious. I will definitely be making this again.
Mobarak Safi
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to get your daily dose of greens.
ANDYMAN UG OFFICAL
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the unique flavor of the collard greens.
imran nalir
[email protected]I'm not a huge fan of collard greens, but I really enjoyed this recipe. The coconut milk and spices made them really flavorful.
Said
[email protected]I added a bit of extra garlic and ginger to the recipe, and it really kicked up the flavor. My husband and I both loved it.
Angelica Casarez
[email protected]I followed the recipe exactly and the collard greens turned out perfectly. They were tender and flavorful, with just the right amount of spice.
Neil Lester
[email protected]I've never cooked with coconut milk before, so I was a bit hesitant to try this recipe. But I'm so glad I did! The coconut milk added a creamy sweetness that perfectly balanced the bitterness of the collard greens.
Timnit Bereket
[email protected]These collard greens were a hit! My family raved about the unique flavor and vibrant colors.