This collard greens dish uses very little ingredients: light coconut milk, chili peppers, garlic, shallots, and galangal root. Perfect to serve over hot jasmine rice, with a cup of tea. Let’s nourish ourselves and be content. —Harini Narendra
light coconut milk
inch cut of galangal root
canola or vegetable oil
In This Recipe
Chop garlic, shallots, and Thai peppers in a food processor
Heat up a medium size pan over medium heat and add oil
Sweat garlic, shallots, and peppers for about one to two minutes
Add coconut milk, salt, and galangal root to the pan. Stir until it starts to bubble.
Add collard greens into the sauce, mix, and cover the pan for five minutes or until the greens wilt. Move it away from the heat and let it sit for a while to absorb the sauce.