Best Coconut Milk Braised Collard Greens Recipes

Coconut-braised Collard Greens image

Provided by Southern Living Editors

Time 1h

Yield Serves 4

Number Of Ingredients 12

2 tablespoons refined coconut oil
2 cups yellow onion, chopped
1 ½ tablespoons fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 teaspoons curry powder
10 cups collard greens, ribs and stems removed, roughly chopped
2 (15-oz.) cans unsweetened coconut milk
¼ cup apple cider vinegar
3 ½ teaspoons kosher salt
1 ½ teaspoons granulated sugar
¾ cup toasted unsweetened flaked coconut
2 teaspoons Espelette pepper

Steps:

Heat oil in a Dutch oven over medium-high. Add onion, ginger, and garlic; cook, stirring often, until softened, 5 to 6 minutes. Add curry powder; cook, stirring constantly, 1 minute. Stir in collard greens, coconut milk, vinegar, salt, and sugar. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover and simmer until tender but not mushy, 40 to 45 minutes.
Transfer collard greens to a serving bowl using a slotted spoon or tongs. Top with flaked coconut, and sprinkle with Espelette.

Coconut Milk Braised Collard Greens image

Provided by JJ Johnson

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 7

1 tablespoon grapeseed oil
2 2/3 cups sliced shallots (about 4 shallots)
2 tablespoons chopped garlic
2 bunches collard greens, roughly chopped
2 1/2 to 2 3/4 cups coconut milk
4 teaspoons 5-spice powder
Kosher salt

Steps:

Heat the oil in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until the shallots are translucent and the garlic is golden brown, about 10 minutes. Add the collards, coconut milk and 5-spice powder, season with salt and cook over low to medium heat, stirring occasionally, until the mixture is reduced and creamy, about 10 minutes. Season with salt and serve.

Coconut Milk Braised Greens image

Provided by januarybride

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

salt
2 bunches collard greens, stemmed and roughly chopped (about 1 pound total)
2 tablespoons olive oil
1 small yellow onion, thinly sliced
3/4 cup coconut milk
1 tablespoon lemon juice
black pepper

Steps:

Bring a large pot of salted water to a boil. Add greens and cook for 2 minutes; drain well and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.