Coconut Milk Braised Collard Greens

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Hail to the Collard Greens!


The oldest known member of the cabbage family, collards are the apotheosis of winter vegetables: standing tall like the sea captain of the garden patch in cold winter months.

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Collard greens are a broad-leafed vegetable of the Brassica oleracea species, which also includes broccoli, brussel sprouts, cabbage, and kale. Nutritional powerhouses, collards are an excellent source of vitamin K, A, C, manganese, dietary fiber, and calcium. They are also a very good source of vitamins B1 and B6, iron, and omega-3 fatty acids. 

This week we are sharing a recipe from Angela’s food blog, The Kitechenista Diaries, where she takes traditional comfort food to the next level. In her recipe, Coconut Braised Collard Greens, she offers a blend of American and West Indian style to prepare collard greens by braising them in coconut milk making them so tender and creamy their bitter edge is subdued.

Ingredients

  • 1 Bunch of Collard Greens, Stems Removed and thinly sliced

  • 2 tbsp coconut oil

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 1" knob fresh ginger, peeled and minced

  • 1/2 tsp crushed red pepper flakes

  • 2 tsp curry powder

  • 14 oz can full-fat coconut milk

  • Kosher salt, to taste

  • Black pepper, to taste

  • 1 lime

Recipe

  • Preheat your oven to 350° F.

    In the pot, melt the coconut oil over medium heat. Cook the onions just until softened, seasoning with a pinch of salt. 

  • Stir in the garlic and ginger, pepper flakes and curry powder. Cook for another minute until fragrant, then pour in the coconut milk.

  • Stir until all lumps are dissolved and allow the mixture to come up to a gentle boil. Reduce heat and add the collard greens by the handful. You may need to stop and let them wilt a bit before adding the rest to the pot.

  • Once all the greens are in, cover the pot for a few minutes so they can wilt down completely. Give the greens a good stir to get coated in coconut milk. Season to taste with salt and pepper, then cover again and transfer the pot to the oven for 1 hour.

  • When you open the pot you'll see that the very top layer has roasted and turned a little crispy!

  • But stir it up, and it gives way to a creamy, dreamy pile of coconut milk braised greens. The greens don't get saucy like traditional methods, but they'll melt in your mouth!

recipe, Winter, Fall, SpringSpade & Plow OrganicsCoconut Milk Braised Collards