Coconut-Braised Collard Greens
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large bunch collard greens (1½ to 2 pounds)
- 1tablespoon unsalted butter
- 1tablespoon coconut oil
- 1bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
- 1½cups unsweetened coconut milk
- 1tablespoon soy sauce
- Kosher salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
300 calories; 26 grams fat; 21 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 9 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Season to taste with salt and pepper and serve immediately.
Private Notes
Comments
I do not like greens. I dislike collards the most. I had seconds.
So quick to make with a bag of precut and cleaned kale. I did make changes based on what I had available (kale and leeks). Added garlic and fresh ginger based on other reviews. And a can of chick peas because I wanted additional protein. Delicious.
Added 3 cloves of garlic, half a yellow onion, 2in of grated ginger, and 2 tbsp of chili oil. Sautéd at the beginning of the recipe w the scallions. Did half a bag of chopped kale / half a bag of spinach instead of collards and served over wild rice. This was wonderful!
I had collards that I needed to cook and I do not like them greasy. I also wanted to pull something together quickly. We loved this! Our plan is to use this recipe again with collards or kale depending on what we have in the house and throw some shrimp in to cook in the coconut milk mixture toward the end. We are really looking forward to that!
I had collards that I did not get a chance to make for NY day. I was looking for an easy way to get them cooked and; wow! I used turkey broth with CC milk powder which made it pair easily with left over turkey. I will keep this and know that it is easy to alter for vegan friends as well. Brava!
Consider adding some shallots and a generous portion of smoked paprika to saute at the beginning.