Collard Greens Braised In Coconut Milk And Tomato R

Name: Collard Greens Braised In Coconut Milk And Tomato Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large bunches of collard greens, cut into inch-thick ribbons; 2 large yellow onions, sliced into thin half-moons; 4 plum tomatoes, diced (about 1 15 oz. can of diced tomatoes); 1 13.5 oz. can of coconut milk; 1 teaspoon of cumin seeds; 1 pinch of asafoetida; 3 black cardamom pods; 1 tablespoon coriander seeds, toasted and ground; 1 teaspoon ground medium-hot chile, or half-sharp paprika; Juice of half a lime; 1/3 cup of oil

Servings: persons

2 large bunches of collard greens, cut into inch-thick ribbons
2 large yellow onions, sliced into thin half-moons
4 plum tomatoes, diced (about 1 15 oz. can of diced tomatoes)
1 13.5 oz. can of coconut milk
1 teaspoon of cumin seeds
1 pinch of asafoetida
3 black cardamom pods
1 tablespoon coriander seeds, toasted and ground
1 teaspoon ground medium-hot chile, or half-sharp paprika
Juice of half a lime
1/3 cup of oil

1
In a large Dutch oven, heat the oil on medium-high. Toss in a cumin seed. When it cracks and sizzles, add in the rest of the cumin, asafoetida, and black cardamom. Stir 30 seconds, then add the remaining spices. Let them cook for another 30 seconds.
2
Add the onions and a pinch of salt. Cook the onions on medium, stirring every now and then, till they've softened significantly and have started to brown. Add the tomatoes with another small pinch of salt and cook till softened.
3
Add collards by the handful, coating them in oil as you go, till all are incorporated. Add another small pinch of salt, the coconut milk, and 1/4 cup of water. Stir to combine, then cover and cook for about 40 minutes, or until the greens are tender.
4
Lift the lid and check for seasoning. You can reduce the sauce if you like, but this is intended to be served over rice, so it should be a little loose. Just before serving, stir in the lime juice.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 large bunches of collard greens, cut into inch-thick ribbons, 2 large yellow onions, sliced into thin half-moons, 4 plum tomatoes, diced (about 1 15 oz. can of diced tomatoes), 1 13.5 oz. can of coconut milk, and more.

Yes, Collard Greens Braised In Coconut Milk And Tomato Recipe falls under the General 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.

That's it — enjoy your meal!

Collard Greens Braised In Coconut Milk And Tomato Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions