Weekly Recipes

Chile Coconut Collard Greens

Chile Coconut Collard Greens

Chile Coconut Collard Greens are full of very robust, satisfying flavor – the combination of coconut, ginger, garlic and chile works great together. Add more chiles for more heat.

I really love these Chile Coconut Collard Greens because they are just bursting with awesome flavor and at the same time are sooo nutritious. They are good with or without the chiles. I chose to add just enough chiles to give a moderate heat. The chiles do alter the flavor, but you might not realize it unless you taste this dish with and without chiles side by side.

Personally, I can eat these collard greens as a meal all by themselves. They have a distinctive flavor that goes so well with the garlic, ginger, and onion. The coconut milk seems to pull the flavors together and round it out.

As I was preparing the greens, I weighed them before and after cutting the ribs out. The ribs did seem pretty big. I discovered that the ribs made up almost half the weight. So to actually cook 1 pound of collards, I started with almost 2 lbs. It works as a rule of thumb on how much to buy.

It’s very good leftover, too. I’m snacking on these leftovers. Hope you like them!

Chile Coconut Collard Greens
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetable
Cuisine: Southwestern
Serves: 6 servings
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.

 

 

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