Author Notes
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
Ingredients
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1 bunch
collard greens
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3
garlic
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3
shallots
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5
Thai peppers
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salt
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1 cup
light coconut milk
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1
inch cut of galangal root
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1 tablespoon
canola or vegetable oil
Directions
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Chop garlic, shallots, and Thai peppers in a food processor
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Heat up a medium size pan over medium heat and add oil
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Sweat garlic, shallots, and peppers for about one to two minutes
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Add coconut milk, salt, and galangal root to the pan. Stir until it starts to bubble.
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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.
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Discard galangal root
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Serve with hot jasmine rice
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