Coconut-Braised Collard Greens
Published March 19, 2019
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large bunch collard greens (1 ½ to 2 pounds)
1 tablespoon unsalted butter
1 tablespoon coconut oil
1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
1 ½ cups unsweetened coconut milk
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
16 grams carbs; 8 milligrams cholesterol; 300 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 21 grams saturated fat; 26 grams fat; 9 grams fiber; 752 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Season to taste with salt and pepper and serve immediately.
Private Notes
Comments
I do not like greens. I dislike collards the most. I had seconds.
So quick to make with a bag of precut and cleaned kale. I did make changes based on what I had available (kale and leeks). Added garlic and fresh ginger based on other reviews. And a can of chick peas because I wanted additional protein. Delicious.
Added 3 cloves of garlic, half a yellow onion, 2in of grated ginger, and 2 tbsp of chili oil. Sautéd at the beginning of the recipe w the scallions. Did half a bag of chopped kale / half a bag of spinach instead of collards and served over wild rice. This was wonderful!
This recipe is incredible, beyond expectations good. I too the advice of others and used white onion sautéed with chopped ginger and garlic for the first step. Highly recommend.
Made this along with Kathy YL Chan's Hawaii-Style Garlic Shrimp. Wowza! The addition of some ginger was a great call. Cous cous to seal the deal. Do try this one!
Meh. Even with the addition of garlic and ginger as other comments recommended, this was a fairly one note flavor, that flavor being coconut. Also, the instructions were not very clear regarding the stems. My greens had very thick stems so I chopped that much smaller than the 2 inch pieces called for and sautéed them quite some time well ahead of adding the greens. Good thing I did, otherwise they would’ve been tough and inedible! Per my prep, they still provided a nice counterpart crunch to the softened greens. But all and all, this recipe is not a keeper for me.