Braised Collard Greens in Spicy Coconut Milk Sauce

By • November 6, 2013 0 Comments

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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


Serves 2

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

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