Collard Greens Braised in Coconut Milk
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 4-6
Ingredients:
- 1 Tablespoon canola oil
- 1 small onion, diced
- 1/2 teaspoon minced garlic, or 1 small clove
- 1 Tablespoon grated ginger
- 1 large bunch collard greens, washed, stems removed, cut into bite-size pieces
- 3/4 cup coconut milk
- 3/4 cup vegetable or chicken broth
- 1 Tablespoon lime juice or juice from 1/2 a lime
- 2 Tablespoons soy sauce or tamari
- Salt to taste
Directions:
- Heat oil in a large pan over medium high heat. Add the onion and sauté for 5 minutes until it is soft and clear. Add the garlic and ginger and cook for another minute.
- Add the collard greens. Stir until the collard greens are just starting to wilt.
- Add the coconut milk, vegetable broth, lime juice and soy sauce. When the mixture starts to simmer, turn the heat down to low. Cover and cook for 15 more minutes, stirring occasionally. If the liquid starts to dry up, add more broth.
- Add salt if needed and serve
Notes:
Collard Greens are a dark green leafy vegetable common to the Southern US and African American cooking. They are also eaten in Brazil, East Africa, India and Southeastern Europe. Collards are closely related to cabbage. Usually, they are sauteed or stewed until tender, not eaten raw.