My Collard greens have a new attitude, are creamy, and have a bold flavor. The special ingredient is Coconut Milk. I come from a long line of wonderful cooks in my family, and if some of them were around today to taste this recipe, they would say, “Carol Anne, girl, dish me up another serving of those greens.”
Servings 4 – prep time 15 – cook time 15 minutes
Ingredients
2 Bunches collard
greens, stems removed, and cut into ½” strips
1 small white onion, diced
2 tablespoons of extra virgin olive oil
¾ cup coconut milk
½ teaspoon of nutmeg
1 tablespoon lemon juice
Salt and pepper to taste
1 small white onion, diced
2 tablespoons of extra virgin olive oil
¾ cup coconut milk
½ teaspoon of nutmeg
1 tablespoon lemon juice
Salt and pepper to taste
Directions
- Bring a large pot of salted water to a boil. Add collard greens and blanch them for about 2 minutes; remove, drain, and set aside.
- Heat oil in a large skillet over medium heat. Add onions and sauté for about 2 – 3 minutes, or until translucent. Then add drained collard greens, coconut milk, and nutmeg, and season with salt and pepper to taste. Let greens simmer for about 3 – 5 minutes.
- Remove the greens and place them in a serving dish. Add lemon juice and serve with your favorite protein and starch. I served my Coconut Collards with fresh roasted beets.
Note: If you love a little heat, try some red pepper flakes right before serving. You will love that kick.
