Coconut Braised Collards

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

INGREDIENTS: 

  • 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!

INSTRUCTIONS:IMG_4258

  1. Strip the stems from cleaned collards
  2. Lay about three leaves atop each other and gently roll into a tube. Slice them into 1/4-inch strips. Repeat with remaining leaves.
  3.  Slice scallions into 1/4-inch pieces.
  4. 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.
  5. 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.
  6. 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!

IMG_2571

Recipe inspired by Von Diaz

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