Coconut-Braised Collard Greens
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large bunch collard greens (1½ to 2 pounds)
- 1tablespoon unsalted butter
- 1tablespoon coconut oil
- 1bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
- 1½cups unsweetened coconut milk
- 1tablespoon soy sauce
- Kosher salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
300 calories; 26 grams fat; 21 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 9 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
- Step 2
In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
- Step 3
Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
- Step 4
Season to taste with salt and pepper and serve immediately.
Private Notes
Comments
I do not like greens. I dislike collards the most. I had seconds.
So quick to make with a bag of precut and cleaned kale. I did make changes based on what I had available (kale and leeks). Added garlic and fresh ginger based on other reviews. And a can of chick peas because I wanted additional protein. Delicious.
Added 3 cloves of garlic, half a yellow onion, 2in of grated ginger, and 2 tbsp of chili oil. Sautéd at the beginning of the recipe w the scallions. Did half a bag of chopped kale / half a bag of spinach instead of collards and served over wild rice. This was wonderful!
I’m usually the person who, during collards season, takes this recipe and turns it into a curry, heavy on the ginger and turmeric and lime and garbanzo beans. However, I found myself with collards, coconut milk, and scallions this evening—and a very flavorful main dish—so I made it pretty much as Von and Julia wrote it, and it was absolutely lovely! My coconut milk was reduced fat, and I used the whole can. I know from past experience that full fat coconut clings more closely to the greens. I also added 2 small cloves of minced garlic. I will keep returning to this recipe both as the base for a fantastic curry and a tasty, understated side.
A great recipe for this week's spring CSA; Bravo Von and Julia! Hubs had seconds and so did I. So easy, quick and tasty!! I used red onion instead of scallions (again CSA), so pretty. Cooked the stems and onion a bit longer than specified, even so, they still gave a nice bit of crunch among the cooked greens. Served with crumbled bites of spicy Italian chicken sausage.
Great combo the collards and coconut- I did add some chopped garlic, ginger and some kefir lime leaf- I grow lots of greens and this is a keeper My only addition is I always sliver up greens when chopping- I find they tenderize more evenly. I cooked this recipe for about 1/2 an hour- added the coconut cream (TraderJoes) about 1/2 way through. Many possibilities!!
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