Collard Greens Braised in Coconut Milk
These collard greens braised in coconut milk are tender, creamy, and incredibly flavorful with hints of garlic, ginger, and tamari.
I was making some chicken with hot honey drizzle for dinner and decided these collard greens braised in coconut milk would be a tasty side dish to serve with it. I bookmarked this recipe a long time ago when I saw it on Food52 and couldn’t wait to finally give it a try. This collard green recipe was simple to throw together, had a nice depth of flavor, and paired nicely with the chicken. My son said the collard greens were okay but my husband, daughter, and I all thought they were wonderful and the flavors reminded us of Tom Kha Soup.
How to Make Collard Greens Braised in Coconut Milk
Melt the coconut oil over medium-high heat in a large wok or cast iron skillet. Add the onion and cook, stirring often, for 3-4 minutes, or until softened. Add the garlic, ginger, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
Add the collard greens and cook, stirring frequently, for 2 minutes until just wilting. Season with sea salt, to taste. Add the coconut milk, vegetable broth, lime juice, and tamari to the wok or cast iron skillet. Stir until evenly mixed and the collard greens are well coated.
Reduce the heat to low and cook for 15-20 minutes, or until the greens are totally tender. If the simmering liquid gets low, add a few splashes of vegetable broth as needed. Side Note: Feel free to simmer longer if you like your collards extra tender, but put a lid on it if you do, and keep an eye on the liquid in the skillet.
Season the greens with sea salt or extra tamari if needed. Serve with lime wedges. Enjoy.
Equipment
Ingredients
- ½ tbsp coconut oil
- ½ yellow onion, diced
- 1 clove of garlic, minced
- ½ tbsp fresh ginger, minced
- Pinch of crushed red pepper flakes, to taste
- 1 bunch collard greens, stems removed & cut into ribbons **about 1/2 pound
- Sea salt, to taste
- ⅓ cup + 1 tbsp coconut milk
- ¼ cup vegetable broth
- 1 tbsp tamari
- ½ tbsp lime juice, plus more wedges for serving
Instructions
- Melt the coconut oil over medium-high heat in a large wok or cast iron skillet. Add the onion and cook, stirring often, for 3-4 minutes, or until softened. Add the garlic, ginger, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
- Add the collard greens and cook, stirring frequently, for 2 minutes until just wilting. Season with sea salt, to taste.
- Add the coconut milk, vegetable broth, tamari, and lime juice to the wok or cast iron skillet. Stir until evenly mixed and the collard greens are well coated.
- Reduce the heat to low and cook for 15-20 minutes, or until the greens are totally tender. If the simmering liquid gets low, add a few splashes of vegetable broth as needed. Side Note: Feel free to simmer longer if you like your collards extra tender, but put a lid on it if you do, and keep an eye on the liquid in the skillet.
- Season the greens with sea salt or extra tamari if needed. Serve with lime wedges. Enjoy.
You Might Also Like:
COLLARD GREENS WITH BACON
Click here to See All Vegetable Side Dish Recipes
Simple and delicious! I did something similar with spinach.
This looks great! I love braised dark greens, so this recipe is perfect for me. And I’ve never braised greens in coconut milk — but I will. 🙂 Thanks!
Kale should work just as well, right? Have that in my fridge, as well as leftover coconut milk. Looks good!
Bev,
Absolutely! Kale, mustard greens, spinach–any greens would work, although, spinach would cook much quicker than the rest. Let me know how the kale turns out.
-Pam
Great way to prepare collards.
I don’t tend to love collards the traditional “southern” way but I know with all these aromatics, I would be much more into them.