OK, I know you are all getting a little tired of me forcing all my kale recipes on you (I’m sorry, it still blows me away that you can actually make it taste good) The last couple weeks I have been focusing on all these amazing tender Collard Greens we have. It has been a blast working with them and I have several new ideas coming your way… Yes, IDEAS!! Take this stuff as a suggestion, a jumping off point and add things you like, put your spin on them and by all means share them with me! Traci has been on the coconut oil, coconut milk, coconut water band wagon for a while, I am a slow convert… the only thing I really like with coconut milk is mussels, but I am adapting and learning, and yes making everything coconut taste a little like my Thai mussels, so here is my first venture into the coconut dark side….Join me!!
Collard Greens Braised in Coconut Milk
- 1 tablespoon coconut oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 tablespoon grated ginger (way easier if you are keeping it in your freezer)
- 1 pound collard greens, stems removed, and chiffonade
- 3/4 cup coconut milk
- 1/2 cup vegetable broth, plus more as needed (I hope you are making your own by now)
- 1 tablespoon fresh lime juice
- 1 to 2 tablespoons tamari, to taste
- Salt, to taste
- Dash red chile flakes, to taste
1 Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it’s clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.
2 Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
3 Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.