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.
