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Prep time
15 minutes
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Cook time
25 minutes
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Serves
4
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
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Ingredients
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1 tablespoon
coconut oil
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1
onion, diced
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1
clove garlic, minced
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1 tablespoon
grated ginger
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1 pound
collard greens, stems removed, cut into ribbons
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3/4 cup
coconut milk
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1/2 cup
vegetable broth, plus more as needed
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1 tablespoon
lime juice
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2 tablespoons
tamari, to taste
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1 pinch
salt, plus more to taste
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1 pinch
red chile flakes, to taste
Directions
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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.
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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).
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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.
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Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.
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