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 event really enjoyed making and enjoying 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 SHORT CUT: Use a pressure cooker and proceed with steps 1 through 5 and then lock down the lid and cook for about 8-10 minutes.
Recipe inspired by Von Diaz