Chile Coconut Collard Greens
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
  • 1 tablespoon coconut oil
  • ¾ cup diced onion, about 1 small
  • 1 clove garlic, minced
  • 1 tablespoon grated ginger
  • 2 pounds collard greens, stems removed, cut into ribbons
  • ¾ cups coconut milk
  • ¼ cup vegetable broth, add more if needed
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce, to taste
  • 1 cup diced medium hot green chiles
Instructions
  1. Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for about 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring occasionally, for another minute.
  2. Add the collard greens to the pan and stir.
  3. Add the coconut milk, vegetable broth, lime juice, and soy sauce to the wok or skillet and stir everything well. Cover and cook for 2-3 minutes, then reduce the heat to low. Stir in the green chiles and cook for 15 minutes, or until the greens are totally tender, adding more vegetable broth as needed to keep some liquid in the bottom.
  4. Adjust soy sauce and chiles to taste, if needed and serve.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/vegetables/chile-coconut-collard-greens/