45 Min

GF

V

Coconut Braised Collard Greens

Collard greens, a staple of the south, have been cultivated for thousands of years throughout the world from Africa to Brazil all the way to the Kashmir valley. Not common in the rest of India, my first encounter with them in India was during a trip to Kashmir around 5 years ago. They were cooked long and slow in ghee and warm spices. Here in the south, they are usually cooked with some sort of meat or meat stock. However, there are ways to add flavor without the meat, like with coconut milk, a nut butter like almond or cashew butter or ginger in plentiful.

The season for these greens here in Texas is right now so I am exploring other ways to enjoy this hearty green. Being in the brassica family, they have the phytonutrients and fiber we all need. Braised in coconut oil and coconut milk gives them a touch of slight sweetness that balances the bitterness in the greens. Add a dash of lime for contrast and you have hearty plant-based greens that are rich and deeply flavorful.

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Cook Time

45 Minutes

Serves

6

Directions

Step 1

Slice the collard leaves lengthwise in half then slice them thinly, stem and all. If the bottom stems appear tough, discard them. Rinse the greens and set aside until ready to cook.

Step 2

In a large sauté pan over high heat, warm the coconut oil and pop the black mustard seeds. Immediately, add the onions and cook them on high to medium heat until they have turned golden brown (roughly 10 to 12 minutes).

Step 3

Add the garlic and then the collard greens, reserving roughly one cup to add in at the last minute for a pop of color. The greens will slowly sweat and cook down.

Step 4

Add the coconut milk, ginger puree, serrano pepper, black pepper and salt. Lower the heat, cover and simmer for 10 to 15 minutes or until the greens have cooked down to a dark green and reduced considerably.

Step 5

Fold in the remaining greens and herbs and serve. Top with herbs and sliced almonds and squeeze lime on it before serving.

Notes & Variations

For a more decadent version, replace the coconut oil and milk with ghee and heavy cream. You can also add a tablespoon or two of the nut butter during the cooking process.
Leftover greens are wonderful tossed into a rice pilaf or pasta.
You can also try this recipe with one bunch collard and one mustard greens or spinach.

Ingredients

2 bunches of collard greens

4 tablespoons coconut oil

1 teaspoon black mustard seeds

1 cup minced onions or leeks

1 teaspoon minced garlic

1 cup coconut milk

1 tablespoon ginger puree

1 small serrano pepper, minced (optional)

1 teaspoon black pepper

1 1/2 teaspoons sea salt

2 to 3 tablespoons of minced herbs (thyme, dill or rosemary)

2 tablespoons sliced toasted almonds

Juice from 1 lime

Step 1

Slice the collard leaves lengthwise in half then slice them thinly, stem and all. If the bottom stems appear tough, discard them. Rinse the greens and set aside until ready to cook.

Step 2

Step 3

Add the garlic and then the collard greens, reserving roughly one cup to add in at the last minute for a pop of color. The greens will slowly sweat and cook down.

Step 4

Step 5

Fold in the remaining greens and herbs and serve. Top with herbs and sliced almonds and squeeze lime on it before serving.

2 bunches of collard greens

4 tablespoons coconut oil

1 teaspoon black mustard seeds

1 cup minced onions or leeks

1 teaspoon minced garlic

1 cup coconut milk

1 tablespoon ginger puree

1 small serrano pepper, minced (optional)

1 teaspoon black pepper

1 1/2 teaspoons sea salt

2 to 3 tablespoons of minced herbs (thyme, dill or rosemary)

2 tablespoons sliced toasted almonds

Juice from 1 lime

Notes & Variations

For a more decadent version, replace the coconut oil and milk with ghee and heavy cream. You can also add a tablespoon or two of the nut butter during the cooking process.
Leftover greens are wonderful tossed into a rice pilaf or pasta.
You can also try this recipe with one bunch collard and one mustard greens or spinach.

Tags:

45 Min

Tags:

45 Min

You are what you eat.

In this case: healthy & vibrant!

YUMMMM.

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