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've made this a dozen times now. So easy. I just made this for a Thanksgiving potluck and no less than four people said they were the best collards they've ever had. My little add in now: a handful of julienned water chestnuts!
This is a variation of laing, a Filipino dish of greens in coconut milk, sometimes very spicy. That usually/ often has some meat or shrimp and the added things commenters are mentioning such as garlic and ginger. Yum! I’ve been thinking about making Laing for years, and now I did it with this!
Added some coconut palm sugar, ginger, and a smidge of Thai red curry paste. Fish sauce and lemon to finish.