Cooked greens are a sturdy fare that occasionally needs a night out. Most times they are simmered unadorned—a bit of this, a splash of vinegar—a quiet anchor of the dinner plate. I think you will love braised greens in coconut milk. My tasters club really enjoyed them.
So Few Ingredients, Yet You Will Enjoy This Island Lift For Braising Greens
- collards– 1 large bunch, stemmed
- scallions- 1 bunch, thinly sliced
- coconut oil- 2 TBS.
- coconut milk- one 15 oz. can
- soy sauce- 1 TBS.
- salt- 1/2 tsp.
- pepper- 1/4 tsp.
GARNISH OPTIONS: toasted sesame seeds, or chopped peanuts, dash of hot sauce
ENTRÉE ADDITION: I was greatly surprised when adding cooked lentils to the finished dish. A marriage that elevates both the collards and the lentils! This can become a comfort standard!
- Strip the stems from cleaned collards
- Lay about three leaves atop each other and gently roll into a tube. Slice them into 1/4-inch strips. Repeat with remaining leaves.
- Slice scallions into 1/4-inch pieces.
- Heat coconut oil in a large skillet and add the scallions. Cook briefly until wilted. Add the collards and repeat turning the leaves until wilted, a few more minutes.
- Add the coconut milk, soy sauce, salt and pepper and bring to a slow simmer. Cover and cook until collards are tender, about 30-40 minutes. Check and add water if needed. Braising liquid should become a light sauce at the end of cooking. You may need to uncover to thicken the sauce a bit.
- Serve along with toasted sesame seeds or chopped nuts and a bottle of hot sauce.
PRESSURE COOKER DIRECTIONS: Use a pressure cooker and proceed with steps 1 through 5 and then lock down the lid and cook for about 8-10 minutes. *My last batch I added a half cup green lentils to the pressure cooker along with the collards. Wow, it added a meaty body and a side became an entrée!
Recipe inspired by Von Diaz