Coconut-Braised Collard Greens Recipe
These coconut collard greens are braised in seasoned coconut milk with onion, peppers, garlic, ginger, and a touch of heat for a flavorful meat-free side dish.
Servings: 12
Ingredients
- 32 oz collard greens cut into ribbons and thoroughly cleaned
- 1 tbsp coconut oil
- 1 tbsp salted butter
- 1/2 medium onion chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 4 garlic cloves minced
- 1 tsp ginger paste
- 1 tbsp all-purpose seasoning
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes
- 2 cups coconut milk
- 1 cup water
- 1 cup chicken or vegetable broth
- 1 (1.76-oz) packet coconut milk powder optional
Instructions
- Rinse the collard green leaves thoroughly to remove any visible dirt and grit. Remove the tough portion of the center stems, then cut the leaves into ribbons. Wash again with vinegar, salt and cool water, then rinse with fresh cool water until the water runs clear and no grit remains.
- In a large Dutch oven over medium heat, melt the coconut oil and butter. Add the onion and bell peppers and sauté for about 1 minute. Add the garlic and ginger paste and sauté for another 30 seconds, until fragrant.
- Add the all-purpose seasoning, paprika, salt, black pepper, and red chili flakes and stir well to combine with the aromatics.
- Add the collard greens to the pot in batches, sautéing between additions to allow the greens to wilt and make room for more. Continue sautéing until all the greens have been added and begin to release some liquid.
- Pour in the coconut milk, water, and broth and stir well. For a stronger coconut flavor, stir in the optional coconut milk powder.
- Reduce the heat to medium-low, cover and cook for about 1 hour, stirring occasionally, until the collard greens are tender. Taste and adjust the seasoning as needed before serving.
Notes
For a vegan version, use vegetable broth and replace the butter with plant-based butter or additional coconut oil.
The coconut milk powder is optional but adds a more pronounced coconut flavor without adding extra liquid.
Depending on the sodium level of your all-purpose seasoning and broth, you may want to reduce the added salt and adjust to taste toward the end of cooking.
For softer collard greens, continue cooking beyond one hour until they reach your preferred tenderness.
