Collard Greens Braised in Coconut Milk
Author Notes: Meet your new favorite way to eat collards. This recipe yields collards that are tender, creamy, and incredibly flavorful. They're a perfect accompaniment to a simple beans and rice dinner or a bowl of chili. Add more chili flakes for a little extra spice. —Gena Hamshaw
Serves 4
- 1 tablespoon coconut oil
- 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 red chile flakes, to taste
- Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.
- Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
- Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
- Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.
- This recipe is a Community Pick!
More Great Recipes:
Vegetables|Side Dishes|Coconut
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3 months ago Anna Jones
I made these and they were absolutely delicious! I eliminated the vegetable broth and I didn't have tamari. I used coconut aminos and fish sauce instead.
8 months ago fearlessem
Made these two nights ago and they were exceptional -- so good! Thank you!
over 1 year ago Vinita Harty
These are the best collard greens I've ever had. I used bagged precut collards (stems were still attached, but they added texture to the cooked collards.) Used chicken broth because that's what was open, and a huge sweet onion. I'm not sure if my heat was too low because it took about 45-50 minutes for the collards to become tender. Amazing recipe.
over 1 year ago Ntombi Dube
Recipes here looks good but the unfortunate thing is when you do not stay there like I am staying in SA. maybe these ingredients have substitutes
over 1 year ago Starmade
This really is good. I did not use the broth as it did not seem necessary - there was no want of liquid. The fried onions, and garlic, the simmered collards along with the bit of tamari and lime gave the coconut milk lots of flavor. The sauce had many of the comforting qualities of gravy, with a bit of something extra from the ginger, lime and hot pepper. I can imagine on macaroni, couscous, or any cooked grain, maybe with some toasted nuts on top.
almost 2 years ago karen calvert
what is tamari ? I live in West Virginia and many items are not available.
almost 2 years ago Dauntlesst
What I have found when I visit my home state is that most kroger stores have Tamari--it's and Asian sauce similar to Soy Sauce--a bit stronger. You can find it in the Asian section of most stores. Walmart stores may have it, as well. You are right--I bring ingredients for cooking when I visit!
over 2 years ago Bekalouwho
I just made this. Yum! I added more broth and served it over Jasmine rice. (Oh, and I subbed kale for collards.)
over 2 years ago Dauntlesst
Wonderful way to to prepared these greens! The coconut milk takes a bit of the bitterness away from the greens. My 17 year old even ate a full bite! Coconut amino acid "stuff" would substitute sort of for tamari sauce--it's not a strong.
over 2 years ago Chloroph
Made this today - it was delectable. Didn't have Tamari on hand so I improvised with soy sauce. Fish sauce would probably have been even better.
over 2 years ago amkrim
Gena, I'm not much of a cook but am always on the lookout for tasty ways to prepare those good for you greens. My nephew is allergic to nuts and soy; can you suggest an alternative to the tamari that would work with the rest of the recipe? Thanks!
over 2 years ago rbnyc
How about using fish sauce instead?
over 1 year ago Rick
Braggs liquid aminos is a good substitute for soy sauce.
over 2 years ago fearlessem
Can't wait to make this -- I live in Louisiana and am always looking for new ways to use local produce! :-)
Showing 14 out of 14 comments