Collard Greens Braised In Coconut Milk Recipe

Name: Collard Greens Braised In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 onion, diced; 1 clove garlic, minced; 1 tablespoon grated ginger; 1 pound collard greens, stems removed, cut into ribbons; 3/4 cup coconut milk; 1/2 cup vegetable broth, plus more as needed; 1 tablespoon lime juice; 2 tablespoons tamari, to taste; 1 pinch salt, plus more to taste; 1 pinch red chile flakes, to taste

Servings: persons

1 tablespoon coconut oil
1 onion, diced
1 clove garlic, minced
1 tablespoon grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tablespoon lime juice
2 tablespoons tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chile flakes, to taste

1
Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and saute 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.
4
Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon coconut oil, 1 onion, diced, 1 clove garlic, minced, 1 tablespoon grated ginger, and more.

Yes, Collard Greens Braised In Coconut Milk falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Collard Greens Braised In Coconut Milk

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