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!
This looks good, but the stick of butter along with the coconut oil and coconut milk would have to be consumed with several statin doses.
@M. Correction: I misread the ingredients - only 1 tablespoon of butter! It was great and will make again.
I have normally understood braising to mean cooking covered with a small amount of liquid, vs. uncovered. Agree with others that the cooking time seems way too short, for even the most tender of collards.
Started to eat the whole thing out of the skillet till I looked at the calories on the can of full fat coconut milk. Then I put it all in a bowl and finished it. Recommend for old soft teeth to go a little longer on the simmer. Perfect.