Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: It's time to take a break from kale and give collard greens the attention they deserve.
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Since kale has taken up residence as everybody’s favorite green, it’s sometimes hard for other leafy vegetables to capture time in the spotlight. Take collards, for example: Most of us have tried and enjoyed them in traditional Southern dishes, and the adventurous eaters among us might have experimented with using them as wraps, but for the most part, these deep-green vegetables don’t get the sort of attention they deserve.
Part of what I love about collards is their versatility. I find them less bitter than kale (though not everyone would agree), less salty than chard, and more toothsome and substantial than spinach. They’re a perfect canvas for bold flavors, and they stand up really well to long, slow cooking preparations (like soups, stews, and braises).
This recipe is a perfect example of how tender collards can become when you take the time to braise them gently, and the flavors -- a mixture of coconut milk, ginger, lime, and chili -- are unexpected. If you’re used to eating collards once a year with your Hoppin’ John, then prepare to be delightfully surprised. I love how creamy the greens become in this recipe (without dairy, no less), and the squeeze of lime helps to keep things lively. Serve the recipe with basmati or jasmine rice, baked tofu, or a hearty bean stew.
1 tablespoon coconut oil, melted 1 onion, diced 1 clove garlic, minced 1 tablespoon grated ginger 1 pound collard greens, stems removed, cut into ribbons 3/4 cup coconut milk 1/2 cup vegetable broth, plus more as needed 1 tablespoon lime juice 1 to 2 tablespoons tamari, to taste Salt, to taste Dash of red chile flakes, to taste
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.