• Coconut Milk-Braised Collard Greens

    Read more...

Coconut Milk-Braised Collard Greens

By Andrew Zimmern

This is my riff on callaloo, a side dish of braised greens found all over the Caribbean. While the preparation varies significantly across different Caribbean islands, it’s a ubiquitously loved comfort food dish. It’s hearty and nutritious, creamy and earthy, a little sweet, a little spicy. My version is pretty straightforward, an easy braise of collard greens in coconut milk, with caramelized onions, garlic and serrano pepper. It’s a perfect accompaniment to jerk-spiced lamb and pikliz.

Coconut Milk-Braised Collard Greens


Ingredients

  • 1 large bunch collard greens (about 1  1/2-2 pounds)
  • 2 tablespoons butter
  • 1 large onion, sliced
  • 2 cloves garlic, thinly sliced
  • 1 serrano pepper, thinly sliced
  • 1 cup coconut milk
  • 1 teaspoon turmeric
  • Salt to taste
  • Freshly ground black pepper

Instructions

Prep the collards: Remove the thick stems from the collard greens and discard. Stack the leaves, roll them tightly, and slice into thin ribbons. Rinse well and drain.

Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the minced garlic and serrano pepper, cooking for another minute until fragrant.

Add the greens: Add the collard green ribbons to the pot in batches, stirring and allowing each batch to wilt slightly before adding more, a couple minutes total.

Braise: Pour in the coconut milk and add the turmeric. Season with salt and pepper. Bring to a gentle simmer, then reduce heat to low. Cover and braise for about 15 minutes, stirring occasionally, until the greens are tender and the liquid has reduced slightly.

Finish and serve: Taste and adjust seasoning with more salt and pepper.

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes

Cuisines

Main Ingredients

Occasions

Back to Recipes Page