CREAMY COCONUT COLLARD GREENS
My Collard greens have a new attitude, creamy, and a boldness of flavor. The special ingredient is Coconut Milk. I come from a long line of wonderful cooks in my family, and if some of them were around today to taste this recipe, they would say "Carol Anne" girl dish me up another serving of those greens.
Provided by Carol White
Categories Other Side Dishes
Time 30m
Number Of Ingredients 8
Steps:
- 1. Prep collards - wash and remove stems, then place leafs on top of each other roll greens and then slice even slices so greens will cook even.
- 2. Bring a large pot of salted water to a boil. Add collard greens and blanched them for about 2 minutes; remove, drain and set aside.
- 3. Heat oil in a large skillet over medium heat, add onions and sauté for about 2 - 3 minutes or until translucent. Then add drained collard greens, coconut milk, nutmeg and season with salt and pepper to taste. Let greens simmer for about 3 - 5 minutes.
- 4. Remove greens and place in serving dish, then add lemon juice and serve with your favorite protein and starch if you desire. I served my Coconut Collards with fresh roasted beets.
- 5. Note: If you love a little heat try some red pepper flakes right before serving, you will love that kick.
- 6. The 411 on Coconut Milk Coconut milk is a creamy, rich liquid made from the meat of mature coconuts. It is a popular beverage in the Philippines, the Caribbean and anyplace where coconut trees are abundant. Coconut milk has the scent of a coconut and a slightly sweet taste. It is an excellent substitute for cow's milk because it is easy to digest, simple to make and contains an abundance of nutrients. You can drink it plain, use it for cooking or blend it with smoothies to benefit from its nutritional value. Although coconut milk is high in saturated fat, it's mostly medium-chain fatty acids that are more easily metabolized in the body. In addition, it is a good source of the essential fatty acid omega-6, rich in manganese and my help raise the levels of HDL ("good") cholesterol. Vitamins C, E and many B vitamins are abundant in coconut milk. Vitamins C and E help to boost the immune system, and B vitamins are responsible for providing energy to the cells. So give it a try in your bake goods, soups, stews and try it with your collards. You will love the creaminess and flavor it gives. But remember everything in moderation. Use it as a substitute for other fats in your recipes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
pamela mapeza
[email protected]I've made this dish several times now and it's always a hit! The coconut milk gives the greens a creamy, slightly sweet flavor that is perfectly balanced by the smokiness of the bacon. I highly recommend this recipe.
Iftikhar Chaudri
[email protected]These greens were delicious! I loved the combination of the coconut milk and the bacon. I will definitely be making this recipe again.
Salu Shaban
[email protected]I'm not sure what went wrong, but my creamy coconut collard greens turned out really bitter. I think I might have used too much coconut milk.
king gamer 100
[email protected]Overall, I thought this was a good recipe. The coconut milk added a nice touch of sweetness to the greens. I would definitely make this dish again.
Katie Legge
[email protected]The collard greens were a bit tough, even after cooking them for the recommended time. I think I would cook them for a bit longer next time.
Hayakhansafakhan Hayakhansafakhan
[email protected]These creamy coconut collard greens were a bit too rich for my taste. The coconut milk overpowered the flavor of the greens. I think I would prefer a more traditional collard greens recipe.
Ziaullah Cheema
[email protected]I love collard greens, and this recipe did not disappoint! The coconut milk added a unique and delicious flavor to the greens. I would definitely recommend this recipe to anyone who loves collard greens.
Eshrat Jahan
[email protected]This dish was easy to make and turned out great! The coconut milk gave the greens a creamy, slightly sweet flavor. The bacon and onion added a nice savory touch. I will definitely be making this again.
jazmynn King
[email protected]I've never been a huge fan of collard greens, but this recipe changed my mind! The creamy coconut sauce was rich and flavorful, and the collard greens were cooked to perfection. I will definitely be making this dish again.
Md Southin
[email protected]These creamy coconut collard greens were a hit at our dinner table! The coconut milk added a unique and delicious flavor to the greens, and the bacon and onion gave them a smoky and savory depth. We will definitely be making this dish again.