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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
-
Discard galangal root
-
Serve with hot jasmine rice
See what other Food52ers are saying.