Best Creamy Coconut Collard Greens Recipes

CREAMY COCONUT COLLARD GREENS

Steps:

• 1. Prep collards - wash and remove stems, then place leafs on top of each other roll greens and then slice even slices so greens will cook even.
• 2. Bring a large pot of salted water to a boil. Add collard greens and blanched them for about 2 minutes; remove, drain and set aside.
• 3. Heat oil in a large skillet over medium heat, add onions and sauté for about 2 - 3 minutes or until translucent. Then add drained collard greens, coconut milk, nutmeg and season with salt and pepper to taste. Let greens simmer for about 3 - 5 minutes.
• 4. Remove greens and place in serving dish, then add lemon juice and serve with your favorite protein and starch if you desire. I served my Coconut Collards with fresh roasted beets.
• 5. Note: If you love a little heat try some red pepper flakes right before serving, you will love that kick.
• 6. The 411 on Coconut Milk Coconut milk is a creamy, rich liquid made from the meat of mature coconuts. It is a popular beverage in the Philippines, the Caribbean and anyplace where coconut trees are abundant. Coconut milk has the scent of a coconut and a slightly sweet taste. It is an excellent substitute for cow's milk because it is easy to digest, simple to make and contains an abundance of nutrients. You can drink it plain, use it for cooking or blend it with smoothies to benefit from its nutritional value. Although coconut milk is high in saturated fat, it's mostly medium-chain fatty acids that are more easily metabolized in the body. In addition, it is a good source of the essential fatty acid omega-6, rich in manganese and my help raise the levels of HDL ("good") cholesterol. Vitamins C, E and many B vitamins are abundant in coconut milk. Vitamins C and E help to boost the immune system, and B vitamins are responsible for providing energy to the cells. So give it a try in your bake goods, soups, stews and try it with your collards. You will love the creaminess and flavor it gives. But remember everything in moderation. Use it as a substitute for other fats in your recipes.

COCONUT-BRAISED COLLARD GREENS

Steps:

• Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
• In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
• Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
• Season to taste with salt and pepper and serve immediately.